Sopapilla Ice Cream

(I posted this on my food blog, but it was so good that I’m posting it here too)

Yes, you read that right. Honey frozen custard with a dolce de leche swirl and sopapilla bits. I was a bad girl this weekend. This is definitely not healthy, but it sure is delicious. So delicious that we’re already out and I had to promise to make more tomorrow.

I’ll post how I made it, but I do have suggestions: 1) use fat free half and half to make it a tad healthier. I’ve done this with other ice creams, and it comes out good. It’ll get a little icy if you freeze leftovers, but nothing horrible. Definitely worth it to save on calories. 2) Making the sopapillas was a pain in the butt. Unless you really want to, I’d skip this part. Sub half of a cruller. Or just leave them out The flavors will be the same. Obviously all of these would be amazing on they’re own as well.

For the ice cream you’ll need a batch of honey custard, about 1/4 batch of dolce de leche, and about 3 sopapillas torn into very small piceces (like large bread crumbs). If you omit the sopapillas, you might want to add a little more cinnamon. Freeze the custard according to your ice cream makers instructions. Just before its done, add the sopapilla pieces. Follow up with the dolce de leche, letting the machine run just enough to swirl it through.

Recipes after the jump.

For the custard:
4 egg yolks
2/3 cup honey
dash salt
3 cups half and half (sub fat free)
1 cinnamon stick

Combine egg, honey, and salt. Set aside.

In a saucepan, bring half and half and cinnamon stick to a boil. Remove from heat quickly or it will boil over. Remove cinnamon stick.

Add a little bit of the half and half to the egg mixture, wisking constantly (so the egg doesn’t cook). Then add this back to the pot. Simmer, stirring constantly, until it gets thick enough to coat the back of a spoon- about 5 minutes.

Chill well- at least an hour.

Meanwhile, make the dolce de leche: Poke a tiny hole in the top of a can of fat free condensed milk. Set can in a pot. Fill about 3/4 with water (enough to almost cover the can, but not enough to that water will get into that little hole). Boil for about an hour. Remove from heat. it will thicken more as it cools.

For the sopapillas:
1 pkg. yeast
1/4 c. warm water
3/4 c. skim milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 1 inch cooking oil

Soften yeast in lukewarm water. Set aside.

Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm.

Stir in beaten egg and yeast mixture. Gradually add flour. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.

Punch down, knead briefly until dough is smooth. Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut into approx 24 small squares 9they’ll be small but will puff up when fried)

Heat the oil to about 350. Cook the sopapilla in small batches, about 2-3 minutes on each side. They’ll brown and puff up. once they’re brown on both sides, they’re done.

Remove from oil with a slotted spoon (not plastic!!) Drain on paper towels. Toss in cinnamon and sugar (or splenda).

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One Comment on “Sopapilla Ice Cream”

  1. Kelly Says:

    Hmmmm. I’m intrigued. Time to bust out the old ice-cream maker!

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