| I1: | 🥛 | sweetened condensed milk |
|---|---|---|
| I2: | 🥚 | 5 eggs |
| I3: | 🍬 | ¼+ cup sugar |
| I4: | 🥛 | ½ cup 1% milk |
| I5: | 🥛 | 1.5 cups cream |
| I6: | 🧂 | ¼ tsp salt |
| Step 1: | Simmer unopened can for 2-3 hours in water |
|---|---|
| ↖ | I1: 🥛 sweetened condensed milk |
| Step 2: | Blend |
| ↖ | I2: 🥚 5 eggs |
| ↖ | I3: 🍬 ¼+ cup sugar |
| ↖ | I4: 🥛 ½ cup 1% milk |
| ↖ | I5: 🥛 1.5 cups cream |
| ↖ | I6: 🧂 ¼ tsp salt |
| Step 3: | Sous Vide at 175 for an hour |
| Step 4: | Churn |
Good. Soft.
| I1: | 🥛 | sweetened condensed milk |
|---|---|---|
| I2: | 🥚 | 5 eggs |
| I3: | 🍬 | ¼ cup sugar |
| I4: | 🥛 | ½ cup 1% milk |
| I5: | 🥛 | 1.5 cups cream |
| I6: | 🧂 | ¼ tsp salt |
| Step 1: | Simmer unopened can for 2-3 hours in water |
|---|---|
| ↖ | I1: 🥛 sweetened condensed milk |
| Step 2: | Blend |
| ↖ | I2: 🥚 5 eggs |
| ↖ | I3: 🍬 ¼ cup sugar |
| ↖ | I4: 🥛 ½ cup 1% milk |
| ↖ | I5: 🥛 1.5 cups cream |
| ↖ | I6: 🧂 ¼ tsp salt |
| Step 3: | Sous Vide at 175 for an hour |
| Step 4: | Churn |
This time I didn’t overcook the Dulce de leche and got more product to start with. Ultimately, it was too soft and there wasn’t enough volume. Rechurned with ½ cup 1% milk added. Firmer but still soft. Would recommend 1 to 1.5 cups of 1% milk next time.
| I1: | 🥛 | sweetened condensed milk |
|---|---|---|
| I2: | 🥚 | 5 eggs |
| I3: | 🍬 | ¼ cup sugar |
| I4: | 🥛 | 1.5 cup 1% milk |
| I5: | 🥛 | 1.5 cups cream |
| I6: | 🧂 | ¼ tsp salt |
| Step 1: | Simmer unopened can for 2-3 hours in water |
|---|---|
| ↖ | I1: 🥛 sweetened condensed milk |
| Step 2: | Blend |
| ↖ | I2: 🥚 5 eggs |
| ↖ | I3: 🍬 ¼ cup sugar |
| ↖ | I4: 🥛 1.5 cup 1% milk |
| ↖ | I5: 🥛 1.5 cups cream |
| ↖ | I6: 🧂 ¼ tsp salt |
| Step 3: | Sous Vide at 175 for an hour |
| Step 4: | Churn |
Same flavor as above, but firm like ice cream. For the custard ice cream crowd, I’d probably recommend the intermediate of 1 cup of 1% milk.
| I1: | 🥛 | sweetened condensed milk |
|---|---|---|
| I2: | 🥚 | 5 eggs |
| I3: | 🍬 | ¼ cup sugar |
| I4: | 🥛 | 1 cup 1% milk |
| I5: | 🥛 | 1.5 cups cream |
| I6: | 🧂 | ¼ tsp salt |
| Step 1: | Simmer unopened can for 2-3 hours in water |
|---|---|
| ↖ | I1: 🥛 sweetened condensed milk |
| Step 2: | Blend |
| ↖ | I2: 🥚 5 eggs |
| ↖ | I3: 🍬 ¼ cup sugar |
| ↖ | I4: 🥛 1 cup 1% milk |
| ↖ | I5: 🥛 1.5 cups cream |
| ↖ | I6: 🧂 ¼ tsp salt |
| Step 3: | Sous Vide at 175 for an hour |
| Step 4: | Churn |
Missing result in notes. Presumably this was firmer than variant 3.
## Variant 1: I1: sweetened condensed milk I2: 5 eggs I3: ¼+ cup sugar I4: ½ cup 1% milk I5: 1.5 cups cream I6: ¼ tsp salt I1 O1: Simmer unopened can for 2-3 hours in water I(2-6) O2: Blend O3: Sous Vide at 175 for an hour O4: Churn ### Result Good. Soft. ## Variant 2: I1: sweetened condensed milk I2: 5 eggs I3: ¼ cup sugar I4: ½ cup 1% milk I5: 1.5 cups cream I6: ¼ tsp salt I1 O1: Simmer unopened can for 2-3 hours in water I(2-6) O2: Blend O3: Sous Vide at 175 for an hour O4: Churn ### Result This time I didn’t overcook the Dulce de leche and got more product to start with. Ultimately, it was too soft and there wasn’t enough volume. Rechurned with ½ cup 1% milk added. Firmer but still soft. Would recommend 1 to 1.5 cups of 1% milk next time. ## Variant 3: I1: sweetened condensed milk I2: 5 eggs I3: ¼ cup sugar I4: 1.5 cup 1% milk I5: 1.5 cups cream I6: ¼ tsp salt I1 O1: Simmer unopened can for 2-3 hours in water I(2-6) O2: Blend O3: Sous Vide at 175 for an hour O4: Churn ### Result Same flavor as above, but firm like ice cream. For the custard ice cream crowd, I’d probably recommend the intermediate of 1 cup of 1% milk. ## Variant 4: I1: sweetened condensed milk I2: 5 eggs I3: ¼ cup sugar I4: 1 cup 1% milk I5: 1.5 cups cream I6: ¼ tsp salt I1 O1: Simmer unopened can for 2-3 hours in water I(2-6) O2: Blend O3: Sous Vide at 175 for an hour O4: Churn ### Result Missing result in notes. Presumably this was firmer than variant 3.