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One Bite of This Dulce de Leche Ice Cream and We Were Hooked
This dulce de leche ice cream is ultra creamy, rich, silky smooth, and loaded with ribbons of sweet caramelized dulce de leche throughout. It tastes like something from a fancy ice cream shop but is surprisingly easy to make at home.
Rezept
Zubereitungszeit ca. 315 MinutenVorbereitung ca. 70 MinutenKochzeit ca. 5 Minuten
Zutaten:
- 2 Cans Dulce de Leche (
- 4 oz cans, divided)
- 2 Cups Whole Milk
- 5 Egg Yolks
- ¼ Cup Sugar
- 1 Cup Cream
- 1 Dash Salt
Arbeitsschritte:
- Whisk together one can of dulce de leche and the milk in a medium saucepan.
- 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.
- 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.
- 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.
- Freeze until firm.
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