Chocotorta Ice Cream

Dulce de Leche, Cream Cheese, and Oreo

Pastry Chef Sam Mason of Oddfellows Ice Cream | New York

Adapted by StarChefs | April 2021

INGREDIENTS:

Dulce de Leche:
14 ounce can sweetened condensed milk

 Chocotorta Ice Cream:
2800 grams milk
1700 grams cream
75 grams nonfat dried milk powder
260 grams sugar
50 grams dextrose
570 grams Smithfield pourable cream cheese
Oreo cookies, chopped
Dulce de Leche

METHOD:

For the Dulce de Leche:
Heat oven to 425°F with rack in the middle. Pour the sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set the plate in a roasting pan and add enough hot water to the pan to reach halfway up the pie plate. Bake milk in the middle of the oven for 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove the pie plate from the water bath and cool, uncovered. Makes about 1 1/4 cups.

For the Chocotorta Ice Cream:
Heat all ingredients except Oreos and Dulce de Leche to 180 F for 30 minutes. Chill. Freeze base in ice cream machine. Gently fold in chopped oreo cookie and dulce de leche. Freeze hard in the freezer.

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