Dulce de Leche Ice Cream

This morning I learned 3 things:

1. Even when the high is supposed to be 85 degrees, I need to wake up earlier to run – because its still freaking hot at 8 am.

2. I need my running buddies to keep my pace for me. I end up run faster without a companion therefore I wear myself out in the first mile cuz I don’t know how to pace myself.

3. I need to learn not to talk the entire time I run when I am with friends (I am not exaggerating, I literally talk the whole time), because I can go further when I am not winded from talking.

Other than that, I am glad it’s Friday – which means it’s the weekend! All week I have been getting excited for our Sunday peach picking adventure! I love peaches, they remind me of summer :) So I will most likely pick waay too many. However I have some big plans for those peaches!

Today I bring you three recipes that make a really delicious dessert! This dulce de leche ice cream is absolutely fabulous on its own (that’s how Lance and I polished off the last of it), but this Mexican hot fudge sauce makes it a little more decadent. And the cinnamon chips were just something fun, but turned out to be extremely tasty – plus the are super easy so they make a quick snack!

Dulce de Leche Ice Cream

Printable Recipe

Ingredients:

1 ¾ cups whole milk

1 ¼ cup heavy cream

1 ½ cups dulce de leche

½ vanilla bean

1/8 teaspoon vanilla

 

Directions:

Combine milk and cream and vanilla bean seeds in a saucepan over medium high heat until almost boiling. Remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla extract and transfer to bowl. Refrigerate mixture until chilled completely.

 

Once chilled, freeze mixture according to the directions of your ice cream maker. Put in freezer until hardened.

 

Serve with Cinnamon-Sugar Tortilla Chips (recipe below) and Mexican Hot Fudge.

 

 

Cinnamon-Sugar Tortilla Chips

Printable Recipe

Ingredients:

2-3 (6-in) corn tortillas

Cooking spray

Cinnamon-sugar mixture (I use ½ cup sugar mixed with 1 tablespoon cinnamon)

 

Directions:

Pre-heat oven to 400°

 

Cut corn tortillas into triangles. Spread out tortilla triangles onto a lined cookie sheet. Spray tortillas with a light coat of cooking spray, turn each triangle over and spray the other side with cooking spray – ensuring that both sides have been lightly coated.

 

Bake tortillas in the oven for 10-15 min, until crispy and light golden brown. While still warm, place tortillas into a shallow bowl, then sprinkle chips liberally with cinnamon-sugar mixture, tossing to coat.

Mexican Hot Fudge Sauce

Printable Recipe

Ingredients:

1/4 cup granulated sugar

1/4 cup unsweetened Dutch process cocoa powder

 Pinch of salt

1 teaspoon cinnamon

½ tsp chili powder

3/4 cup heavy cream

1/2 cup light corn syrup

1/8 teaspoon distilled white vinegar

4 ounces (about 2/3 cup) semisweet chocolate, coarsely chopped and divided

2 tablespoons unsalted butter, softened

1 tablespoon pure vanilla extract

 

Directions:

Mix the sugar, cocoa powder, salt, cinnamon, chili powder and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Let boil for 30 seconds then remove from the heat, add the vinegar, chopped chocolate and butter. Once combined, stir in vanilla.

 

Serve warm. Sauce can be kept refrigerated for about 2 weeks. Reheat in a saucepan over low heat, until warmed, or in the microwave.

Nicole ^Y