Bárbara’s Dulce de Leche
My roommate was telling me a story of how her grandmother used to spend all day stirring a pot of cream and sugar to make dulce de leche. Her mother evolved that process by using a can of sweetened condensed milk, meaning there is no stirring necessary although it does take some monitoring.
Take the label off 1 can sweetened condensed milk. Heat in a ‘Baño Maria’ until the larger pot is boiling, reduce to low heat and leave for 3 hours, keeping it covered the entire time
Melt 1 tablespoon of butter. Chop 2.5oz of pecans.
Mix nuts with the butter and a bit of salt. Bake at 275 degrees for an hour, mixing occasionally, until they’re a deep reddish brown.
Mix 1 cup heavy cream, 1 cup 1/2 & 1/2, 1 cup 2% milk in a pan. Heat on low until just before boiling (there will be bubbles forming along the sides), then whisk in the dulce de leche.
Beat 2 egg yolks. Add a cup of the hot dairy mixture into the eggs and continue whisking until incorporated.
Pour it back into the main pan and heat til 190 degrees, stirring constantly or you will find a soufflé at the bottom when you pour out the mixture.
Let cool in the fridge and churn for at least an hour. As it finishes, chop 2 ripe bananas into small squares. Fold them and the pecans into the soft ice cream and freeze for an hour or two before eating.
Makes 2.75 pints.