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Dulce de Leche Ice Cream
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Number of Servings: 4
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
DIRECTIONS
In a saucepan over medium heat, warm cream, milk and 2/3 cup dulce de leche, stirring, until the mixture is blended and steam begins to rise from the surface, 4-5 minutes. Remove from heat. In a mixing bowl, whisk together egg yolks, sugar, and salt until smooth and blended. Gradually pour hot cream mixture into yolk mixture, whisking constantly. Transfer to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously, with a wooden spoon or spatula, until custard thickens and a finger drawn across the back of the spoon leaves a path, 8-10 minutes; do not allow custard to boil. Strain custard through a fine-mesh sieve, and refrigerate at least 1 hour. Transfer custard to an ice cream maker and freeze according to manufacturer's instructions. At the end of the freezing stage, drizzle remaining 1/3 cup dulce de leche into churning ice cream until it is just swirled throughout. Transfer ice cream to a chilled container, cover and freeze, until firm, 3-4 hours. Makes about 1 quart.