SORVETE CASEIRO

Ingredients

• 500 ml Heavy Cream (well‑chilled, also called chantilly)
• 300 g Doce de Leite (smooth, store‑bought or homemade)

Instructions

1. Chill Bowl and Whisk

   Place the mixing bowl and whisk attachments in the freezer for about 10 minutes so they are very cold.

   Time: PT5M

2. Add Cream

   Remove the bowl and whisk from the freezer, pour 500 ml of chilled heavy cream into the bowl.

   Time: PT1M

3. Whip to Stiff Peaks

   Using the hand mixer on medium‑high speed, whip the cream until it forms stiff peaks (the cream holds its shape when the whisk is lifted).

   Time: PT5M

4. Fold in Doce de Leite

   Add the 300 g of doce de leite to the whipped cream. Using a spatula, gently fold until the caramel is fully incorporated and the mixture is uniform.

   Time: PT2M

5. Transfer to Container

   Spoon the mixture into a freezer‑safe container, smooth the top with the spatula, and cover tightly with a lid or plastic wrap.

   Time: PT2M

6. Freeze

   Place the container in the freezer for at least 4 hours, or until the ice cream is firm throughout.

   Time: PT4H

   Temperature: 0°F

7. Serve

   Remove the ice cream from the freezer, let it sit for 5 minutes to soften slightly, scoop, and drizzle extra doce de leite on top if desired.

   Time: PT1M

Nutrition Facts

Calories

2600

Protein

5 g

Carbohydrates

180 g

Fat

210 g

Fiber

0 g