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Dulce de Leche Ice Cream Pie With Marcona Almonds

Dulce de Leche Ice Cream Pie With Marcona Almonds 8.000
Jul 9, 2010

The original recipe calls for dulce de leche ice cream, which can be cloying. Combining dulce de leche milk caramel and vanilla ice cream creates a nice balance.

La Salamandra dulce de leche from Argentina is a good brand to use; it's available at Cork Market in Northwest Washington (202-265-2674) and through Amazon.com and other online gourmet purveyors.

Salty marcona almonds add crunch, but a layer of crushed chocolate-covered espresso beans or raspberries would also be delicious.

Make Ahead: The pie needs 1 1/2 hours' refrigeration to firm up before serving


Servings: 8
Ingredients
  • 1 1/2 pints vanilla ice cream
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • Pinch freshly grated nutmeg
  • 1/2 cup dulce de leche (see headnote)
  • 1/3 cup salted Marcona almonds, chopped, plus more for optional garnish

Directions

Scoop the ice cream into the bowl of a stand mixer or hand-held electric mixer, then place it in the refrigerator to soften (for about 15 minutes) while you make the crust.

Preheat the oven to 325 degrees. Have a 9-inch glass or ceramic pie plate at hand.

Combine the graham cracker crumbs, butter, cinnamon and nutmeg in a medium bowl; mix well, then press the crumbs into the pie plate to form a single crust (bottom and sides). Bake for 8 minutes or until lightly browned and set. Let cool.

Use all of the dulce de leche to spread a thick layer on the bottom part of the crust, then scatter the chopped almonds evenly over the caramel.

Use a stand mixer or hand-held electric mixer to beat the softened ice cream on low speed for a few minutes, until it is quite soft but has not melted. Transfer to the caramel-lined pie crust, smoothing it evenly on top. If desired, garnish with more chopped almonds.

Freeze for at least 1 1/2 hours, or until the filling is firm. Use a knife dipped in hot water to cut clean slices for serving.


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Recipe Source

Adapted from Nancy Silverton’s "Twist of the Wrist" (Knopf, 2007).

Tested by Jane Black.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 350


% Daily Values*

Total Fat: 21g 32%

Saturated Fat: 10g 50%

Cholesterol: 45mg 15%

Sodium: 210mg 9%

Total Carbohydrates: 36g 12%

Dietary Fiber: 2g 8%

Sugar: 26g

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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