Ingredients for Sea Salt Dulce De Leche Ice Cream Ice Cream Maker
- Whole Milk
- 1 cup heavy cream
- 1 cup dulce de leche
- 1 teaspoon vanilla extract
- Pecans
- Flaked Sea Salt
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How to Make Sea Salt Dulce De Leche Ice Cream Ice Cream Maker
- In a medium saucepan, combine the dulce de leche, heavy cream, and milk. Heat over medium-low heat, stirring constantly, until smooth and warm. Do not boil.
- Remove from heat and stir in the vanilla extract.
- In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
- Temper the egg yolk mixture by slowly whisking in a small amount of the warm dulce de leche mixture. Then, gradually whisk the tempered egg yolks into the remaining dulce de leche mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. Discard the solids.
- Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in your ice cream maker according to the manufacturer's instructions.
- During the last minute of churning, add the toasted pecans (or dark chocolate crunchies).
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden.
- Before serving, sprinkle with sea salt flakes.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
86g
Carbs
3g
