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Dulce de Leche Ice Cream in Piloncillo Tortilla Cups

Author Vianney Rodriguez

Ingredients

  • 4 Old El Paso stand and stuff tortilla shells
  • ¼ cup butter melted
  • ¼ cup grated piloncillo
  • 2 cups milk
  • 1 cup heavy cream
  • 1 ½ cups dulce de leche
  • 1 teaspoon vanilla extract
  • ¼ cup finely chopped pecans

Instructions

  1. To Make Dulce de Leche Ice Cream:
  2. In a saucepan bring milk and cream to a boil, remove from heat add dulce de leche and whisk until dissolved. Whisk in vanilla, pour into a bowl and place in fridge to chill, about 4 hours. After four hours pour into the bowl of an ice cream machine and freeze according to the manufactures’ instructions. Transfer to a container, place in freezer until ready to serve.
  3. To Make Piloncillo Tortilla Cups:
  4. Preheat oven to 350 degrees. Lightly brush inside and outside of stand and stuff tortilla shells with melted butter and sprinkle with grated piloncillo. Place on baking sheet, bake for 8-13 minutes or until crispy.
  5. To Serve:
  6. Scoop dulce de leche ice cream into piloncillo tortilla cup, sprinkle with pecans.