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Dulce de leche milkshake


"The dulce de leche milkshake at The Paramount Coffee Project is to die for. It would be great to know how it's made so I could try it at home."
Valerie Simpson, East Balmain, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

1 litre vanilla ice-cream 400 ml milk   Dulce de leche crème 150 gm dulce de leche (see note) 375 ml thickened cream

Method

  • 01
  • For dulce de leche crème, whisk dulce de leche and cream in a saucepan over medium heat until smooth and combined. Add sea salt until you can just taste it (about 1 tsp). Transfer to a bowl and refrigerate.
  • 02
  • Combine 4 scoops vanilla ice-cream, 200ml milk and 200ml dulce de leche crème in a blender and process until smooth and frothy, then repeat (remaining dulce de leche crème will keep refrigerated for 4 days). Serve cold.

Note At The Paramount Coffee Project the chefs make their own dulce de leche from condensed milk. Dulce de leche is a Spanish and Latin American caramel made with milk. It's available from Latin American and Spanish shops. To make your own, stir condensed milk continuously in a saucepan over low heat until dark caramel in colour (35-45 minutes)


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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