Dulce de Leche Gelato (Emeril Lagasse) Recipe

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Dulce de Leche Gelato (Emeril Lagasse)
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Ingredients:

  • 1/4 cup brown sugar
  • 1/4 cup water
  • 2 large egg yolks
  • 1 1/2 pints heavy cream
  • 1 tbsp vanilla
  • 1/8 tsp salt

Directions:

  1. Fill a large pot 3/4-full with water. Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil. Reduce heat and simmer for 3 hours, adding more water as necessary. Remove from the heat and let sit until completely cool. Watch the can carefully to make sure it does not start to bulge. If the can does begin to bulge, remove from the heat and let cool. Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking. Although this is a traditional way to make this recipe, we suggest using the method below as a safe alternative to cooking an unopened can of condensed milk.
  2. Pour the condensed milk into the top of a double boiler set over simmering water. Cook, stirring every 5 minutes, until a caramel color is achieved, about 2 to 3 hours. Or, preheat the oven to 425 degrees F. Pour the condensed milk into a baking dish and cover with foil. Place the pan in a larger pan. Fill the larger pan with enough water to come halfway up the sides of the baking dish with the condensed milk. Bake until caramelized, about 2 hours.
  3. In a clean saucepan, combine the brown sugar and 1/4 cup water. Bring to a boil over medium heat. Reduce the heat and simmer, stirring, until the sugar is dissolved. Remove from the heat and let cool.
  4. In a metal bowl set over a pot of simmering water, whisk together the warm syrup and egg yolks. Whisk constantly until the mixture is a thick, pale yellow and reaches the ribbon stage. Remove the bowl from the heat, and beat with an electric mixer on low speed until cool. Whisk in the condensed milk, heavy cream, vanilla and salt. Strain through a fine mesh sieve into a clean container. Cover with plastic, pressing down onto the surface to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
  5. Transfer to the bowl of an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2945.7 Kcal (12333 kJ)
Calories from fat 2492.47 Kcal
% Daily Value*
Total Fat 276.94g 426%
Cholesterol 1360.59mg 454%
Sodium 769.61mg 32%
Potassium 871.56mg 19%
Total Carbs 93.34g 31%
Sugars 70.35g 281%
Protein 29.56g 59%
Vitamin C 8mg 13%
Iron 2.6mg 14%
Calcium 654.2mg 65%
Amount Per 100 g
Calories 303.38 Kcal (1270 kJ)
Calories from fat 256.71 Kcal
% Daily Value*
Total Fat 28.52g 426%
Cholesterol 140.13mg 454%
Sodium 79.26mg 32%
Potassium 89.76mg 19%
Total Carbs 9.61g 31%
Sugars 7.25g 281%
Protein 3.04g 59%
Vitamin C 0.8mg 13%
Iron 0.3mg 14%
Calcium 67.4mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 82
    Points
  • 84
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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