Secret Sundaes

Oh to be a child again. No worries about life haunted my thoughts and reality never stomped out dreams. Summers were long and evenings were magical. Life was all about indulgences.
Running through the house on a warm summer day, just long enough for a tall glass of lemonade, I hear the most amazing sound ringing through the house. The sound is not of lively music nor is it the sound of laughter, but rather the nostalgic and repetitious sound of the ice cream maker churning away. Nothing brings me back to July summer nights than to hear once again the glorious sound of ice cream being made.
Even now, it has comforted many tears, been the secret midnight snack, and make little ones dance with anticipation. We have limited this after dinner treat to birthday parties and snack shops. We have passed over the ice cream recipes because they look so plain, ordinary and child-like. We choose the complex over simplicity.
Ice cream brings out memories we have long forgotten, and helps us to make new ones that fill our hearts with the same excitement we felt as a child when we were licking the melted ice cream as it ran down the cone. Is it not to be confined to a half gallon bucket or a sweet crunchy cone.
 Whether we admit it or not, adults as well as children like to build and play with their food. Get out your wine glasses, martini glasses, or tea cups and serve this frozen deliciousness with as many toppings as you can imagine. Chances are, you will get smiles and giggles as stories will be shared and memories will be forever ingrained in our hearts.

So many times, we pass over the simplest and most pure form of happiness to fulfill the sophisticated side we think will make us happy, but at the end of the day, it's really about the simple little pleasures that fill our lives with the greatest amount of joy.

Crunchy Dulce De Leche Ice cream

1 can sweetened Dulce De Leche milk (in the Mexican section of the grocery store)
2 cups heavy cream
1 cup milk
6 large egg yolks
2 tablespoons sugar
1/3 c. sliced almonds that have been toasted and cooled
1/3c. toffee bits
Directions


Make the ice cream base: In a medium heavy saucepan, combine the cream and milk and bring to a gentle boil over medium heat. In a heatproof large bowl, whisk the egg yolks, 3/4 of the dulce de leche, and granulated sugar until smooth and pale. When the milk comes to a boil, whisk 1 cup of the hot cream mixture into the egg yolk-sugar mixture until smooth. Gradually add the egg mixture in a slow, steady stream to the hot cream in the pan, whisking to combine. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. When the ice cream is nearly completely churned, spoon in the remaining dulce de leche to create a swirl in the ice cream. Add toasted almonds and toffee bits. Let churn 3-4 minutes until combined. Transfer to an airtight container and freeze until ready to serve.