Rich, creamy, and irresistibly smooth, this dulce de leche ice cream transforms the classic caramelized milk confection into a frozen delight. Each spoonful balances velvety custard with ribbons of golden sweetness, creating a dessert that feels both indulgent and comforting. Toasted hazelnuts add a welcome crunch, while a drizzle of extra caramel or dark chocolate makes it even more luxurious. Whether served on a warm afternoon or as an elegant finale to dinner, this homemade treat is sure to impress.
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 medium saucepan over medium heat, warm the cream, milk, and 2/3 cup of the dulce de leche, stirring until smooth. Heat until steam rises from the surface, 4–5 minutes. Do not boil.
In a heatproof bowl, whisk the egg yolks, sugar, and salt until pale and well blended.
Slowly stream in the hot cream mixture, whisking constantly to prevent curdling.
Return the mixture to a clean saucepan. Cook over medium-low heat, whisking continuously, until the custard thickens enough to coat the back of a spoon (8–10 minutes). Do not let it boil. Stir in the vanilla.
Strain through a fine-mesh sieve into a clean bowl. Set the bowl in an ice bath and stir occasionally until cooled to room temperature. Refrigerate until well chilled, at least 1 hour.
Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
When the ice cream reaches a soft-serve consistency, drizzle in the remaining 1/3 cup dulce de leche and sprinkle with hazelnuts, churning just until swirled.
Transfer to a freezer-safe container, cover, and freeze until firm, 3–4 hours.
YIELD: About 1 quart
