Tres Leches Cake Ice Cream
To me, tres leches cake is just screaming to be turned into ice cream. I mean all of those different types of milks soaked into a soft sponge cake and topped with fresh whipped cream with cherries and sprinkles on top; it’s basically what ice cream dreams are made of.
It just happens to taste exactly like tres leches cake. This ice cream is flavored with vanilla and the tiniest hint of almond extract, which I believe is the key secret ingredient to making it close in flavor to the original. Even if you don’t have time this weekend to make it, be sure to add it to your to-do list this summer. Ice cream season is pretty much here already.
Tres Leches Cake Ice Cream
Tres Leches Cake Ice Cream takes plain vanilla ice cream and turns it into a delicious Cinco De Mayo treat. A ice cream base made of milk, heavy cream and sweetened condensed milk. Then flavored with vanilla, almond, cherries, cake pieces and sprinkles!
Servings: 6
Equipment
- Saucepan
- Ice cream maker
Ingredients
- 1 1/2 cups heavy whipping cream
- 3/4 cup whole milk
- 2 large eggs
- 2 large egg yolks
- 14 ounces sweetened condensed milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup cubed soft lady fingers spongecake or pound cake
- 1/3 cup halved maraschino cherries
- 2 tablespoons rainbow sprinkles
Instructions
- Combine the cream and milk in a 2-quart saucepan, and set over moderate heat. Cook, stirring occasionally, until mixture just comes to a boil, 8 to 10 minutes. Remove from heat.
- Comine the eggs and egg yolks in a bowl of a stand mixer. Beat at high speed until thickened and pale in color. Slowly whisk 1/2 cup hot whipping cream mixture into egg mixture. Slowly pour egg mixture into remaining whipping cream mixture in saucepan, whisking constantly.
- Reduce heat to low and cook, stirring constantly, until mixture reaches 160°F and is thick enough to coat the back of a wooden spoon, about 2 to 3 minutes. Make sure not to boil the mixture. Remove from heat, and stir in the condensed milk and vanilla. Pour into a clean bowl, through a fine mesh sieve to remove any lumps. Cover and refrigerate for at least 2 to 3 hours or overnight.
- Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions. Once done, fold in the cake pieces, cherries and sprinkles. Pour into a freezer safe container and freeze until firm. Enjoy!
