Dulce de leche milkshake

AT A GLANCE

  • Serves 4 people

"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.

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

Topics:

CHEFS' RECIPES, DRINKS, ICE-CREAM, SUMMER, VANILLA, MILK

Recipe:

THE PARAMOUNT COFFEE PROJECT, SYDNEY

Photography:

JAMES MOFFATT

Styling:

VANESSA AUSTIN

FEATURED IN

Feb 2014

Feb 2014

View Full Site