No machine Ice cream with Dulce de Leche, Cherry Compote and Greek Yoghurt

I know that I always say that I wish I had an Ice Cream machine, whenever I comment on someone’s Ice cream post  but although it doesn’t cost much, I have no space in my kitchen to add another gadget and even if I did, I am still thinking if I should buy one, as I know that I will be making ice cream every day, as the possibilities for creativity are limitless and it’s time to watch my weight!!

I based this recipe on an ice cream I made last year.  It was mere coincidence that I made Dulce de Leche a few days before as well as the Cherry Compote. In the morning when I decided to make the ice cream I was debating with myself if I would make it with Dulce De Leche or with Cherry Compote or both.  I asked that question on Facebook and some friends suggested that I should make them separately.  My mind was tending towards using the Cherry Compote but before the final stage I tried the cream and it didn’t seem sweet enough, so that’s when I decided to add the Dulche De Leche in the cream.  I added and tasted until it reached the desired sweetness and there was just a little bit left, so I used that as decoration.

I served it with Cherry Compote or Cherry Spoon Sweet and that was perfect with the ice cream but using any other Fruit Spreads also would be equally good.

?o machine Ice cream with Dulce de Leche, Cherry Compote and Greek Yoghurt ? Recipe by Ivy

Preparation time: 30 minutes

Total time until ready:  About three hours

Yields: 1,5 litres ice cream

Ingredients:

1

Can

Dulce De Leche (if not used, increase the amount of sugar in the pastry cream)

200

Grams

Greek strained Yoghurt

1

Tsp

Vanilla essence

½

Cup

Cherry compote (without the syrup)

Pastry cream:  See instructions here

1

Litre

Milk

3

Egg yolks

5

Tbsp

Sugar

5

Tbsp

Corn flour (Cornstarch)

A

Pinch

Salt

Whipping cream: See instructions here

250

Ml

Heavy cream (35%)

1

Tbsp

Icing sugar

Directions:

1.

Prepare whipping cream and refrigerate.

2.

Prepare pastry cream, cover with cling film and set aside to cool.

3.

In a mixer bowl add pastry cream, whipped cream  and yoghurt and beat for five minutes at full speed.

4.

Place in a container with lid and deep freeze. After about 1 hour check your ice cream and see if it has frozen near the edges. With a hand mixer beat well until all the crystals have become soft cream again.

5.

Repeat the same procedure two more times.

6.

Transfer the ice cream in the mixer bowl, add half of the dulce de leche and beat it well.

7.

Return the ice cream in the container and add the cherries scattering them here and there.

8.

Put the remaining dulce de leche in a piping bag and decorate.

9.

Remove from the deep freezer 15 minutes before serving and serve with cherry compote.

The Cherry Spoon Sweet and Cherry Compote I made have long finished but I suppose you will be seeing more recipes with cherries as this week I made some more.

I am sending this recipe to Ben, of What’s Cooking for his event Homemade #5:  Ice Cream.

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