Dulce De Leche Ice Cream
This Dulce de Leche Ice Cream recipe combines the sweet, caramelized flavor of dulce de leche with a rich, creamy ice cream base. Made with simple ingredients like heavy cream, whole milk, and egg yolks, this dessert is both easy to make and irresistibly delicious. Perfect for caramel lovers, this homemade ice cream can be enjoyed on its own or paired with a variety of desserts.
Equipment
- 1 ice cream maker (optional)
- 1 medium saucepan
- (1) Whisk
- 1 mixing bowl
- 1 Fine-Mesh Strainer (optional)
- 1 airtight container (for freezing)
- 1 Measuring Cups & Spoons
Ingredients
- 1 can 14 oz of Dulce de leche
- 1 ½ cups of Heavy cream
- 1 cup of Whole milk
- 4 Egg yolks
- ¾ cup of Sugar
- 1 tsp of Vanilla extract optional
- A pinch of Salt optional
Instructions
Prepare the Custard Base:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium, stirring occasionally, until the mixture is warm (not boiling).
Whisk the Egg Yolks and Sugar:
- In a separate mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Temper the Egg Yolks:
- Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to avoid curdling. Once the yolks are tempered, slowly pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
Cook the Custard:
- Return the saucepan to medium-low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes).
Add Dulce de Leche:
- Remove the saucepan from the heat and whisk in the dulce de leche until fully combined. Optionally, strain the mixture to ensure smoothness.
Chill the Custard:
- Allow the custard to cool to room temperature, then cover it and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes.
Freeze the Ice Cream:
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve and Enjoy:
- Scoop the ice cream into cones, bowls, or use it as a topping for other desserts. Optionally, drizzle with extra dulce de leche or add toppings like chopped nuts.
Notes
- Dulce de Leche Variations: You can use store-bought dulce de leche for convenience or make your own by simmering sweetened condensed milk for 1-2 hours until thick and caramelized.
- Ice Cream Maker: If you don’t have an ice cream maker, you can still make this ice cream by freezing the custard in a shallow container and stirring every 30 minutes until it reaches the desired consistency.
- Storage: Store the ice cream in an airtight container for up to 1-2 weeks. To prevent ice crystals from forming, smooth the top before sealing the container.
- Customizations: You can add chocolate chips, toasted nuts, or a swirl of extra caramel to enhance the flavor.