Dulce de Leche Ice Cream
Rich and creamy dulce de leche ice cream has a sweet caramel flavor and is perfect for any occasion!
Equipment
- 1 ice cream machine https://amzn.to/3OQgjxc
- 1 large mixing bowl
- 1 medium sauce pot
- 1 fine mesh strainer
- 1 loaf pan
Ingredients
Dulce de Leche
- 28 oz sweetened condensed milk you can also use store bought dulce de leche if you want to skip this step
Ice Cream Base
- 2 cups heavy cream
- 2 cups whole milk
- ¾ cup brown sugar
- 7 egg yolks
- 1½ tsp vanilla extract
- 1 tsp kosher salt
Toppings
- 4 french vanilla pirouettes https://www.pepperidgefarm.com/product/pirouette-french-vanilla-rolled-wafers/
- ¼¼ tsp cinnamon
Instructions
Making dulce de leche
- If you are using store bought dulce de leche then skip this step
- Remove the label and as much of the glue as possible from the sweetened condensed milk can
- Boil the can for 2-3 hours on its side, making sure that it is covered with at least 2 inches of water at all times
- I boiled mine for 3 hours for this recipe for a darker dulce de leche
Making the Ice Cream
- Add the egg yolks to a medium bowl
- Whisk the heavy cream, milk and brown sugar together in a medium sauce pot. Bring it to a simmer over low-medium heat while whisking frequently. DO NOT BOIL. If you want to keep track with a thermometer then bring it up to 190°F-195°F
- Remove it from the heat immediately
- Start adding ¼ cup of the hot cream mixture to the egg yolks while whisking constantly. Repeat this 6-7 times to temper the egg yolks
- Add the dulce de leche to the cream mixture, reserving about ½ can for the topping
- Pour the egg yolk mixture back into the heavy cream and whisk constantly until it comes back to a simmer over low-medium heat. About 8 minutes. Again, if you want to use a digital thermometer then take it to 190°F-195°F. The mixture should coat the back of a spoon
- Remove it from the heat and stir in the vanilla and salt
- Strain mixture through a fine mesh strainer into a large bowl
- Chill the mixture in the freezer or by adding that bowl into a larger bowl filled with ice. Stir every 10-15 minutes until chilled. About 1 hour
- Add the mixture to the ice cream machine and churn according to the manufactures instructions. Mine takes about 20 minutes
- Pour the churned ice cream into a loaf pan then top it with remaining dulce de leche. Swirl the dulce de leche around with a butter knife to make swirls on top
- Freeze overnight
Making the Topping
- Crunch up the pirouettes, add cinnamon and toss. Sprinkle over the top of the ice cream as serving
Notes
- Be sure to remove the wrapper from the sweetened condensed milk can and as much of the glue as you can if making your own dulce de leche
- Tempering the egg yolks is very important. DO NOT SKIP THAT STEP! If you don't temper the egg yolks you will end up with scrambled eggs in your ice cream
- Make sure to strain the ice cream mixture just in case there are small chunks. You want a nice smooth consistency
- DO NOT at any point bring the ice cream mixture to a boil. Simmer only or just before a simmer.
- If you want to use a thermometer to make sure then take it to about 190°F-195°F
- Add the pirouette and cinnamon topping, you won't be sorry!
- I know it's very tempting to eat the ice cream as soon as it's churned but for the best consistency, freeze it overnight
- Let the Dulce de Leche Ice Cream sit on the counter for about 5-10 minutes before serving it
Nutrition
Calories: 551kcalCarbohydrates: 64gProtein: 11gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 223mgSodium: 375mgPotassium: 450mgFiber: 1gSugar: 63gVitamin A: 1173IUVitamin C: 2mgCalcium: 348mgIron: 1mg
Tried this recipe?Let us know how it was!