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Tres Leches Ice Cream - Heavenly!

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Joined: Jan 11, 2007


Posted to Thread #21210 at 6:00 am on Dec 16, 2011

I had some cajeta caramel on hand and streamed that in towards the end of the ice cream churning. So good!

Tres Leches Ice Cream
Adapted from Jeni's Splendid Ice Cream

2 tablespoons cornstarch
1 cup coconut milk (not light)
1 1/4 cup heavy cream
1 1/4 cup evaporated milk
2/3 cup sugar
2 tablespoons brown sugar
2 tablespoons light corn syrup
1/8 teaspoon fine sea salt

Mix about 3 tablespoons of the coconut milk with the cornstarch in a small bowl to make a smooth slurry.

Combine remaining coconut milk, heavy cream, evaporated milk, sugars and corn syrup in a 4-quart sauce pan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.

Remove from the heat and gradually whisk in the cornstarch slurry.

Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat and add the salt. Let cool for 10 minutes, stirring occasionally.

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in an idea bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister and spin until thick and creamy. Transfer to a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

You can't do anything about the length of your life, but you can do
something about its depth. - M

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