In 2016 the popular flavour, which means “sweetness of milk” or “milk jam” was removed from Gelato Messina’s stores as the government banned the importation of the ingredient from Argentina.
Not satisfied with any home-made version, the head honchos at Gelato Messina headed to Argentina to learn the secrets to making authentic dulce de leche.
“After a trip to Argentina, a big investment in some fancy equipment, lots of testing and many lessons from Argentinian experts, we are finally satisfied that we are now producing the real deal.
“Yep, this is as authentic as you can get in Australia and we can guarantee it,” a spokesperson for Gelato Messina wrote on Instagram.
According to the boutique ice cream giant, a true dulce de leche is simple to make, but it is very different to traditional caramel.
“You just need good quality milk, a little sugar and a few secrets. It is then slowly simmered until all moisture is removed from the milk (not a can of condensed milk in sight).
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