Three weeks in Argentina whetted my appetite for alfajores. 6 months later, I decided to throw lots of ingredients into a bowl in the hope that they resembled ice cream made in the style of an alfajor – and I think it kinda worked.
You may have read a previous post of mine, explaining the alfajor. They come in all sorts of formats, but my favourite was the dulce de leche alfajor – two biscuits sandwiched together with a layer of dulce de leche (sweetened milk heated into a caramel) and covered in chocolate.
Turning this into ice cream? Simples. DdL – check. Biscuit – check. Chocolate – check.
Can condensed milk or tub of ready made dulce de leche
3 egg yolks (make sure they are fresh – you are going to eat these raw and we don’t want any grannies to die)
300ml tub double cream
180g shortbread biscuits, chopped/crumbled
160g bag Dairy Milk caramel nibbles
- Prepare the dulce de leche by boiling the can of condensed milk – a la this method. This will take around 3 hours. You obviously don’t need this step if you are using ready made dulce de leche.
- In a bowl, place the 3 egg yolks and beat with a fork.
- Add the tin of prepared dulce de leche and blend. Use a hand blender to get rid of any lumps.
- Add the double cream, biscuit crumbs and caramel nibbles.
- Place into a tupperware and freeze overnight, stirring occasionally.
- Eat, enjoy, and then promise yourself to go for a run tomorrow. I am eating this now while I am writing and it’s not even midday: a healthy breakfast.