INGREDIENTS:
- 375 ml sweetened condensed milk
- 250 ml evaporated milk
- 250 ml all purpose cream
- 6 egg yolks
- 1/4 cup of sugar
- 2 pinches of salt
- 1 vanilla pod
HOW TO MAKE:
- In a bowl, combine the condensed milk, evaporated milk, and cream.
- Split the vanilla pod and scrape the seeds and put the pod into the milk and cream mixture.
- Pour the milk and cream mixture into a pan with a thick bottom and set over medium heat.
- Cook until just starting to simmer.
- While the milk heats, combine the egg yolks, salt, and sugar in a bowl.
- When the milk is hot, slowly pour half of it into the egg mixture, stirring as you pour.
- Continue stirring until smooth. You’re tempering the egg yolks so that they don’t cook and curdle in the pan later.
- Pour the egg mixture into the pan and stir.
- Continue cooking over medium heat until thick enough to coat the back of a spoon.
- Turn off the heat and fish out the vanilla pod.
- Cover the custard with cling wrap to prevent skin from forming on the surface.
- Cool the custard to room temperature then chill in the fridge for several hours.
- Pour the custard into your ice cream maker and let the machine turn the liquid custard into ice cream.
- Fill a dessert glass with cut up fresh fruits.
- Top with a large scoop of vanilla leche flan ice cream.
- Pour dulce de leche over the ice cream.
- Top the ice cream with toasted coconut or nuts of choice. Enjoy!
IMAGE: casaveneracion.com
Also try: Homemade Sweet Corn Ice Cream
