Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Dulce de Leche Frozen Yogurt Tested Recipe

Printer Friendly Page

Dulce de Leche Frozen Yogurt

I live in the South where the summers are very long, very hot, and very humid. Since I try to use my oven as little as possible during these months, I often turn to frozen desserts to satisfy my sweet tooth. One frozen dessert my family enjoys is this enticing caramel colored and caramel flavored Dulce de Leche Frozen Yogurt. It is light and sweet, yet refreshingly tangy. It can be served plain or it is very nice with a drizzling of chocolate sauce (recipe here) and a sprinkling of chopped nuts.

This Dulce de Leche Frozen Yogurt resembles ice cream in texture and it is made like ice cream (that is - churned in an ice cream machine). But unlike ice creams that have a custard base, this frozen yogurt just stirs together plain yogurt, cream, milk, and Dulce de Leche. Now, the texture of frozen yogurt depends on the type of plain yogurt used. If you use 'whole milk' plain yogurt, the texture of the frozen yogurt will be quite thick, like ice cream. If, on the other hand, you use a 'low fat' plain yogurt, the texture of the frozen yogurt will be like soft serve ice cream. However, one way to use low fat yogurt, yet still have a thicker frozen yogurt, is to drain the yogurt first to remove some of its liquid. Do this by putting the yogurt in a cheesecloth lined strainer that has been placed over a large bowl. Put it in the refrigerator and allow the yogurt to drain for several hours, or preferably overnight. Of course, the health benefits of yogurt have long been known. It is a good source of calcium and Vitamin B, as well as helping our digestive and immune systems. Its flavor is quite tangy and its texture light, which balances the sweet, rich, thick and creamy texture of the Dulce de Leche. Dulce de Leche (pronouced DOOL-say day LAY-chay) is a thick, rich and sweet, caramel flavored and colored cream that is made by cooking sugar and cow's or goat milk until it is thick and caramel colored. Dulce de Leche means "sweet of milk" or "milk candy" and it is very popular in Mexico, Central America and South America. It is also known as cajeta, arequipe, manjar or manjur, and doce de leite. You can make your own or it is sold in cans, jars, or tubs and can oftentimes be found in grocery stores or else in Latin markets.

This recipe is one I adapted from Emily Luchetti's excellent book "A Passion for Ice Cream".

Related Recipes You May Like

Dulce de Leche

Orange Ice Cream

Vanilla Ice Cream

Strawberry Sherbet

Chocolate Ice Cream

Strawberry Ice Cream

Dulce de Leche: In a large bowl, whisk all the ingredients together until smooth and well blended. Cover and refrigerate several hours, or preferably overnight.

Once the mixture is thoroughly chilled, place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and freeze for at least four hours before serving.

Makes about 6-8 servings. Preparation time 30 minutes.

References:

Lebovitz, David. The Perfect Scoop. Ten Speed Press. Berkeley: 2007.

Luchetti, Emily. A Passion for Ice Cream. Chronicle Books. San Francisco: 2006.

Tyler Herbst, Sharon & Herbst, Ron. The Deluxe Food Lover's Companion. Barron's Educational Services, Inc. New York: 2009.

Dulce de Leche Frozen Yogurt:

1 cup (240 ml) dulce de leche

1 1/2 cups (360 ml) plain whole milk yogurt

3/4 cup (180 ml) heavy cream or heavy "whipping" cream (has 36 - 40% butterfat content)

1/4 cup (60 ml) milk

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

 

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC