Tres Leches Cake Ice Cream

Tres Leches Cake Ice Cream is a homemade ice cream made with three milks, evaporated milk, whole milk and heavy cream. Since there's more evaporated milk and whole milk than cream, it's a slightly lighter ice cream. Or it would be if there weren't chunks of cake, gobs of whipped cream and swirls of caramel sauce thrown in!

This is very easy to make, but it takes some time because you have to let the custard cool and chill overnight. For the cake, you can use any type of vanilla cake. Pound cake would be ideal. I used Chiffon, which I'd frozen. Having frozen cakes really comes in handy when you've suddenly become obsessed with ice cream making.

The Tres Leches Ice Cream Cake theme just seemed fun, but you could completely change it. I actually put Golden Oreos in half of the batch. Speaking of which, this should give you a little over 1 ½ pints, so it's a small batch. If that's not enough you can always double, but you can always double

• Tres Leches Madness
• Cake Mix Tres Leches Cake
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• Tres Leches Bread Pudding
• Tres Leches Cake with Sour Cream

Recipe

Tres Leches Cake Ice Cream

Anna

Slightly lighter ice cream made with milk, evaporated milk and a smaller portion of heavy cream.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Freezing 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

 

• 12 oz evaporated milk
• ⅔ cup whole milk (130 grams)
• 2 tablespoons light corn syrup (36 grams)
• ½ cup sugar, divided use (50 grams and 50 grams)
• ⅛ teaspoon salt
• 1 teaspoon vanilla
• 3 large egg yolks
• ⅓ cup heavy cream (70 grams)
• ½ cup chiffon, pound or any type of vanilla cake cut into chunks (or use Golden Oreos)
• 1 tablespoon caramel syrup (optional)

Instructions

 

• In a heavy 2 or 3 quart saucepan, combine the evaporated milk, milk, corn syrup, half of the sugar and the salt. Bring to a simmer over medium heat.
• In a bowl, whisk together the egg yolks and remaining sugar.
• Gradually whisk the hot milk mixture into the egg yolks, then pour the egg/milk mixture back into the pot and continue stirring until mixture thickens and reaches 170 degrees on deep fry or instant read thermometer.
• Remove mixture from heat and pour into a bowl. Add the heavy cream and the vanilla. Cover bowl with plastic wrap and chill until very cold.
• When ready to freeze, follow manufacturer's directions. Remove from ice cream maker.
• To incorporate the cake and caramel, put the cake chunks in a pint container or whatever type of tub you plan on using for the ice cream. Drizzle with the caramel. Spoon the freshly made ice cream over the cake chunks. Pack it in the container, cover and freeze until firm.

Notes

If you'd like a creamier ice cream, you can increase the fat slightly by using only ½ cup of whole milk and increasing the heavy cream to ½ cup. 

 

 

Keyword Ice Cream, Tres Leches

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