DOCUMENT

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 40. Ingredients Method Dulce de leche 1. Place the sealed tin of sweetened condensed milk in a perforated steam container. Place in the steam oven and Steam at 100°C for 3 hours. 2. Remove from the steam oven and allow to cool before mixing through the ice cream. Crème anglaise ice cream 1. Combine the egg, egg yolks, sugar and vanilla in a bowl, mix well. Whisk in the cream and milk. Place into an unperforated steam container, cover and place into the steam oven. Steam at 80°C for 1 hour, or until the mixture thickens. 2. Remove the custard from the steam oven, rest for 5 minutes and whisk until smooth. Refrigerate to cool. 3. Churn the mixture in an ice cream machine according to its instructions. Alternatively, freeze in a shallow container, stirring often to break up the crystals. Freeze for at least 2 hours before mixing with the dulce de leche. Hazelnut praline 1. Line a baking tray with baking paper. Set aside. 2. In a small saucepan combine the sugar and water. Bring to the boil on high heat, induction setting 8. Turn down to medium heat, induction setting 6 and cook without stirring until it starts to caramelise. 3. Remove the saucepan from the heat and when it becomes a medium golden colour, add the hazelnuts. Pour immediately onto the lined baking tray and spread out quickly. Leave to cool completely. 4. Use a mortar and pestle or food processor to crush the praline to a crumble consistency or break into large chunks. Dulce de leche ice cream 1. Gently combine the dulce de leche and the vanilla ice cream in a large bowl. Place back into a container and freeze until firm. 2. Serve with broken pieces of the hazelnut praline. Hints and tips • Dulce de leche is traditionally made by stirring milk and sugar on the stove for hours. This method using steam technology gives you perfect results, without all the hard work. • Cooking the anglaise at 80°C prevents the egg from curdling. Use this recipe to make pouring custard for your favourite desserts. Dulce de leche 1 x 395 g sweetened condensed milk Crème anglaise ice cream 1 egg 2 egg yolks 110 g (½ cup) caster sugar 2 tsp vanilla bean paste or extract 300 ml cream 250 ml (1 cup) full cream milk Hazelnut praline 220 g (1 cup) caster sugar 2 tbsp water 80 g roasted hazelnuts, roughly chopped Appliance / Function Steam and Induction Miele accessories Steam containers and Baking tray Serves 10 Preparation time 10 minutes, plus cooling and freezing time Cooking time 4 hours Dulce de leche ice cream with hazelnut praline This recipe is a great example of how the steam oven makes once difficult recipes so simple. Use the dulce de leche and crème anglaise in these Miele recipes below. Ice cream sandwiches Gluten free dulce de leche brownies Alfajores