That is a long name for an ice cream, but this creamy and deliciuos treat really deserves it. I do realize that this is not a low-calorie and not-too-healthy dessert, but I really don’t feel guilty eating a little bit of it after a long 7-mile run. This is a great source of energy to keep me going, right? (Please say yes :-p )
So why is this a tres leches (three-milk) ice cream? Very simple, when I was about to make some peanut butter ice cream I realized I was out of heavy cream. But I had condensed, evaporated and regular milk so I decided to use them together. My mom’s desserts are always a hit because she uses a simple, yet powerful, secret ingredient. Instead of sweetening her desserts with sugar she uses condensed milk. Trust me, every dessert tastes better with condensed milk.
- •1 can sweetened condensed milk
- •1 can evaporated milk
- •1 cup milk
- •1/2 cup crunchy peanut butter
- •3 eggs
- •1 TBSP vanilla extract
- In a medium pot combine the milks and peanut butter. Turn heat to medium until the mixture warms and the peanut butter melts together with the milk.
- In a bowl whisk eggs slightly. Slowly whisk in the warm milk.
- Return milk to the pot and add vanilla extract.
- Heat up the mixture over low heat. Keep stirring with a heat-proof spatula scraping the bottom of the pot.
- When the mixture thickens enough to coat the spatula (around 140°F) turn off the heat and let mixture cool in the fridge for about 4 hours.
- Follow ice cream machine directions to finish making ice cream.
Remember that there is only a couple of days left to enter our last Homemade Challenge. This month we are making ice cream. I am also sending this recipe to the following events:
The Great Peanut Butter Exhibition #7: Celebrations. Is there a better way to celebrate summer than with ice cream?
Joy of Desserts will publish the We All Scream for Ice Cream Roundup on July 31st. Don’t forget to participate.