Dulce De Leche Ice Cream
This dulce de leche ice cream is ultra creamy, silky smooth, and swirled with rich caramelized dulce de leche throughout. It’s an easy homemade ice cream recipe that tastes completely gourmet.
Servings: 8
Equipment
- Thermapen ONE
Ingredients
- 2 Cans Dulce de Leche 13.4 oz cans, divided
- 2 Cups Whole Milk
- 5 Egg Yolks
- ¼ Cup Sugar
- 1 Cup Cream
- 1 Dash Salt
Instructions
- Whisk together one can of dulce de leche and the milk in a medium saucepan.2 Cans Dulce de Leche, 2 Cups Whole Milk
- Heat gently over medium heat until very hot, but not boiling.
- Whisk the egg yolks and sugar until light in color in a separate small bowl.5 Egg Yolks, ¼ Cup Sugar
- Slowly add 3 tablespoons hot milk mixture to the eggs while whisking.
- Pour all of the egg mixture into the pan.
- Gently cook over low to medium heat, until it starts to thicken and reaches 160 degrees F on an instant read thermometer. (Don't let it exceed 180 degrees F, or it will curdle. If you don't have a thermometer, cook until the custard is thick enough to coat the back of a wooden spoon.)
- Strain the cooked custard through a fine mesh sieve into a clean bowl and add the cold cream.1 Cup Cream, 1 Dash Salt
- Chill until completely cold.
- Follow your manufacturer instructions to make the ice cream.
- Place a little in a container, add dollops of dulce de leche, top with more ice cream and repeat the process.2 Cans Dulce de Leche
- Freeze until firm.
Video
Notes
Times do not reflect the time needed to freeze ice cream in your ice cream machine. Follow instructions from manufacturer.
Store in the freezer.
Nutrition
Serving: 0.75cup | Calories: 198kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 162mg | Sodium: 42mg | Potassium: 132mg | Sugar: 10g | Vitamin A: 698IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 0.3mg