Indulge your sweet tooth with this luxurious dulce de leche ice cream recipe. Rich, creamy, and decadently smooth, this dessert captures the essence of caramelized sugar and milk in every spoonful. Perfect for satisfying cravings or impressing guests, this homemade treat offers a delightful balance of sweetness and creaminess. Whether you’re enjoying it on a warm day or as a comforting treat, this dulce de leche ice cream is sure to become a beloved favorite. Toasted hazelnuts add a delightful element — and feel free to drizzle with additional caramel or dark chocolate sauce!
INGREDIENTS:
1 1/2 cups heavy cream
1 1/2 cups milk
1 cup dulce de leche, divided
4 duck egg yolks (or 6 chicken egg yolks)
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
Optional: Toasted hazelnuts, chopped
METHOD:
In a saucepan over medium heat, warm the cream, milk, and 2/3 cup of the dulce de leche, stirring constantly, until the mixture is blended and steam begins to rise from the surface, 4 to 5 minutes.
In a heatproof mixing bowl, whisk together the egg yolks, sugar, and salt until blended. Slowly stream in the hot cream mixture, whisking constantly until fully incorporated. Pour mixture into a clean saucepan and set over medium-low heat. Cook, whisking continuously until the custard thickens and a finger drawn across the back of a spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil. Stir in vanilla extract.
Pour the custard through a fine-mesh sieve set over a clean bowl. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.
Transfer the custard to an ice cream maker and freeze it according to the manufacturer’s instructions. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche and toasted hazelnuts into the churning ice cream until just swirled throughout.
Transfer the ice cream to a container, cover, and freeze until firm, 3 to 4 hours. Makes about 1 quart.
SOURCE: Adapted from Williams-Sonoma Kitchen.
