Tuesday, March 12, 2013

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

makes about 1 1/4 to 1 1/2 quarts of ice cream, depending on overrun
Dulce de Leche Ice Cream Recipe - Churned


2 1/4 cups whole milk (18.5 ounces / 525 grams)
1 1/4 cups dulce de leche (14 ounces / 396 grams)
1/2 cup heavy cream (4.6 ounces / 130 grams)
a splash of vanilla extract
a pinch of salt


Special Equipment:


  1. In a heavy saucepan, heat the milk and dulce de leche just to a boil, stirring until the dulce de leche is dissolved.
  2. Remove from the heat and add the heavy cream, vanilla extract, and salt.
  3. Cool completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled, preferably overnight.
  4. Churn, churn, churn.
  5. Serve immediately for a soft-serve consistency or store in an airtight container and freeze.

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