Ingredients for Dulce De Leche Ice Cream
- Heavy Cream
- 1 cup whole milk
- 1 cup dulce de leche
- 4 large egg yolks
- ¾ cup granulated sugar
- Pinch of salt
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How to Make Dulce De Leche Ice Cream
- In a saucepan over medium heat, gently warm 2 cups heavy cream, 1 cup whole milk, and 2/3 cup dulce de leche.
- Stir constantly until well combined, about 5 minutes.
- In a heatproof bowl, whisk together 4 large egg yolks, ¾ cup granulated sugar, and a pinch of salt until pale and slightly thickened.
- Gradually whisk in the warm cream mixture from step 2 until fully incorporated.
- Transfer the mixture to a clean saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon (about 10 minutes). Do not boil!
- Pour the custard through a fine-mesh sieve set over a bowl to remove any lumps. This will result in a silky smooth texture.
- Place the strained custard in a bowl, set the bowl in a larger bowl filled halfway with ice water, and stir occasionally until completely cool to room temperature.
- Refrigerate the custard for at least 1 hour, or until thoroughly chilled.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- During the last minute of churning, drizzle in the remaining 1/3 cup of dulce de leche for beautiful swirls.
- Transfer the ice cream to an airtight container and harden in the freezer for at least 3-4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
403g
Fat
496g
Carbs
43g
