What happens when you take one of the most iconic and popular dessert in all of Latin America and turn it into an ice cream? Pure deliciousness. That's what this tres leches ice cream is all about. Creamy, smooth and rich, it's got that delicious blend three different milks somehow come together to make culinary magic.
Tres leches can be found throughout the Caribbean and Latin America. While the classic recipe can't be beat, there are also countless variations. Search for Tres Leches on Hispanic Kitchen, for example, and you'll find variations of the dessert with chocolate, piña colada, arequipe and more. We're also not the only ones who thought it would make an amazing ice cream. Haagen Dazs came out with a tres leches ice cream flavor, and many enterprising cooks have made tres leches ice cream cakes.
But here at Hispanic Kitchen, we believe there's nothing like homemade food. So here's our version of tres leches cream cake. It's a perfect ending for a summer meal or anytime you're craving a cool, sweet treat.
In a medium saucepan, combine the milk, heavy cream, sugar, condensed milk and the egg yolks. Cook over medium-low heat, stirring frequently, for about 8 to 10 minutes, or until the mixture reaches 180º F. Do not boil.
Remove from heat and pour the mixture into a large container. Freeze for 1 hour.
Remove from the freezer and transfer to a medium bowl. Beat at high speed for 2 to 3 minutes.
Pour into a clear bowl and freeze for at least 2 hours.