Ackee Bourbon Ice Cream: bourbon spiked custard with ribbons of dulce de leche running throughout. It’s the ultimate indulgence.
How to make your own dulce de leche
Making your own dulce de leche is really easy! Take the label off of a can (or cans) of condensed milk and place in a slow cooker covered with at least an inch of water and simmer for 6 to 8 hours on low. Remove from the slow cooker and let the cans cool before opening. I always do at least 4 cans at a time to maximize the capacity of my slow cooker then keep them in the refrigerator. It’s great on pancakes, for frosting or in coffee and of course as a topping for ice cream.
The flavour of the ackee isn’t overpowering in this ice cream. Rather it plays nicely with the bourbon and lovely caramel notes of the dulce de leche. It also adds to the custard’s silky texture.
You’ve seen the Vegan Toasted Coconut Ackee Ice Cream right?! If not check it out!
As always feel free to share your thoughts in the comment section below and if you make this or any of the recipes be sure to #amazingackee across social media so that I can see your post.
Thanks for stopping by! Till next time
Ackee Bourbon Ice Cream with Dulce de Leche Ripple
Ingredients
- 3 Yolks (you can use up to 6 yolks for an even richer ice cream)
- 185 g Granulated sugar
- 30 g Maple Syrup
- 500 mL Milk
- 250 mL Heavy whipping cream
- 1 tsp Vanilla
- 45 mL Bourbon
- 400 g Parboiled ackee (approximately 1 can drained)
- Dulce de leche , for finishing
Instructions
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In a medium bowl whisk together yolks and sugar until the yolks become pale and the mixture folds back in ribbons on itself
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Combine milk and cream in saucepan, heat on medium-low till bubbles start to appear around the edges of the pan.
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While whisking pour the heated milk a little by little into the yolks until you’ve poured in about half.
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Then pour the mixture back into the saucepan with the rest of the milk and return to the heat.
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Cook over medium-low heat until the mixture thickens sufficiently to coat the back of a spoon but do not let boil
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Cool briefly then pour into blender. Add maple syrup, vanilla and ackee, blend till completely smooth.
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Strain into a clean bowl or jug and stir in bourbon. Cover and chill overnight.
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Churn according to the manufacturers instructions on your ice cream maker. In the meantime place the dulce de leche in a piping bag (or zip lock bag, just seal the top and snip the corner off) alternately, you can use a spoon to incorporate it in the next step.
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Once the ice cream has gotten to soft serve consistency (check before the recommended time, since the base it thick it firms up quickly) spoon a layer into the container you plan to freeze it in, then pipe a few lines of dulce, repeat layering the ice cream and piping the lines until you’ve put all the ice cream in the container, reserve any left over dulce for another use.
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Place in freezer till firm enough to serve (usually 2 hours).
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Enjoy!
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