Best 7 Dulce De Leche Ice Cream Recipes

HOMEMADE DULCE DE LECHE ICE CREAM

Steps:

• Combine the milk with the sugar in a large mixing bowl, mix well until the sugar is completely dissolved.
• Add the cream and the vanilla extract, stir and mix well.

DULCE DE LECHE ICE CREAM

Steps:

• Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
• Freeze mixture in ice cream maker until almost firm, then fold in pecans.
• Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

DULCE DE LECHE

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

DULCE DE LECHE ICE CREAM

Steps:

• In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche.
• Stir mixture constantly until well blended, about 5 minutes.
• In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt.
• Gradually add the hot cream mixture and whisk until they are fully incorporated.
• Transfer the mixture to a saucepan.
• Cook over medium-low heat, stirring with a wooden spoon or spatula, until the custard thickens, about 10 minutes; do not boil.
• Pour the custard through a cheesecloth lined strainer set over a clean bowl.
• This will strain any lumps and leave a smooth custard.
• Nestle the custard bowl in a larger one filled halfway with ice and water and cool the custard to room temperature.
• Stir this mixture occasionally.
• Refrigerate until chilled, at least 1 hour.
• Transfer chilled 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 to get the swirled effect.
• Harden off/freeze finished ice cream until firm, 3 to 4 hours.

SEA SALT DULCE DE LECHE ICE CREAM (ICE CREAM MAKER)

Steps:

• In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
• Whisk in the vanilla extract.
• Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
• Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
• Transfer ice cream to an airtight container to ripen for at least 1 hour.
• When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
• NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.

HOW TO MAKE DULCE DE LECHE

Steps:

• Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
• Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
• Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.

DULCE DE LECHE ICE CREAM

Steps:

• Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 1½ to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
• Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
• Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
• Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!