Dulce De Leche Ice Cream
Indulge in the creamy decadence of homemade dulce de leche ice cream with this simple, yet irresistible recipe. Rich flavors and velvety textures combine to create a cool treat that will delight your taste buds with every spoonful. Revel in the sweet swirls of dulce de leche dispersed throughout each frozen scoop, making this dessert a luxurious and satisfying finale to any meal.
— Constant Cookbook
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1 cup dulce de leche
- 6 egg yolks
- 1/2 cup sugar
- Pinch of salt
Instructions
- In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche, stirring constantly, until the mixture is blended and steam begins to rise from the surface, 4 to 5 minutes.
- In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot cream mixture, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.
- Pour the custard through a fine-mesh sieve set over a clean bowl. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream until it is just swirled throughout.
- Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
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