Dulce De Leche Ice Cream Terrine With Hazelnuts Recipe
Servings: 1
Ingredients
- 2 tins sweetened condensed lowfat milk
- 3 c. whipping cream
- 1 c. lowfat milk
- 1 dsh salt
- 4 tsp vanilla extract Terrine
- 1 c. hazelnuts, toasted Butterscotch Sauce
- 1/2 c. brown sugar
- 2 Tbsp. whipping cream
- 1 Tbsp. corn syrup
- 1 Tbsp. unsalted butter
- 1/2 tsp vanilla extract
Directions
- In a heavy bottomed pan over medium heat, cook condensed lowfat milk till golden in colour, stirring constantly. The caramel will turn thicker as it cooks, but constant stirring will ensure an even colour.
- Remove caramel from heat and whisk in cream and lowfat milk a little at a time, being careful for steam which comes off the warm caramel when cream is added. Add in salt. Stir in vanilla extract and cold mix completely.
- Prepare ice cream in an ice cream maker, following the manufacturer's instructions.
- Terrine:Spoon freshly made ice cream into a plastic wrap-lined loaf pan or possibly 8-inch cake pan. Freeze till hard. Remove ice cream from pan and coat with minced hazelnuts. Wrap and re-freeze till ready to serve.
- Butterscotch Sauce:Place all ingredients except vanilla in a pot and simmer over medium heat for 5 min, stirring occasionally till thickened. Remove from heat and stir in vanilla. Refrigeratetill ready to serve.
- To Assemble:Slice ice cream terrine with a warm, dry knife and place on plate. Drizzle butterscotch sauce around terrine, or possibly pool over one edge of terrine slice.
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