Dulce De Leche Ice Cream With Chocolate Shards
Indulge in the rich and creamy goodness of homemade dulce de leche chocolate ice cream. This decadent treat features a luscious base infused with dulce de leche and topped with swirls of bittersweet chocolate. With a velvety texture and a perfect balance of sweetness and richness, this ice cream is a delightful dessert that is sure to impress your taste buds. Enjoy a scoop of this delightful frozen treat on a hot summer day or whenever you're craving a delicious and satisfying dessert.
— Constant Cookbook
Ingredients
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups milk
- 1 cup dulce de leche
- 6 egg yolks
- Pinch of salt
- 4 oz. bittersweet chocolate, melted and cooled
Instructions
- In a saucepan over medium heat, warm the cream, milk and 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 bowl, whisk together the egg yolks and salt until blended. Slowly 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 manufacturers instructions. At the end of the freezing stage, turn off the machine and remove the paddle. Drizzle 2 Tbs. of the melted chocolate over the surface of the ice cream. Let it set for 10 seconds, then fold in the chocolate using 2 strokes of a rubber spatula. Continue folding in the remaining chocolate, 2 Tbs. at a time.
- Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups.
- Williams-Sonoma Kitchen
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