Dulce de Leche Ice Cream
So here’s my very first ice cream recipe. Loved it! Both of us of course! If you love butterscotch, you’ll fall hard for this one. I added extra salt in the end. Makes it super rich and addictive… A meagre 10 minutes, that’s how long the ice cream lasted after I photographed it. I can call it a big winner I suppose. I’m all excited now to try out several other ice cream recipes! Why didn’t I do this earlier?
- ½ cup whole milk (120 ml)
- ½ cup cream (120 ml)
- 5,5 oz dulce de leche (155 g)
- 1 tbsp brown sugar
- ½ tsp salt
- Pour the whole milk in a large saucepan and place it over medium heat. Add the brown sugar and the salt to it.
- Bring the milk to a gentle boil. Stir and cook gently for another couple of minutes until the brown sugar has fully dissolved. Then pour in the heavy cream.
- Whisk well. Keep the cream mixture close to a gentle boil. Then add the dulce de leche.
- Take the saucepan off the heat now and keep stirring until the dulce de leche has fully dissolved and has lightly thickened. Check the flavor of the ice cream mixture and add extra salt or brown sugar to taste if necessary.
- Let the dulce de leche cream cool down fully now at room temperature. You can then store it in the fridge for a couple of hours before turning it into ice cream. I don’t know what type of ice cream maker you got. Depending on your device, follow the specific instructions to turn the cream mixture into ice cream. I am using this ice cream maker:
- Once the cream mixture has fully cooled down, I pour it into my frozen ice cream maker.
It takes about 10 to 12 minutes to turn the dulce de leche cream into frozen solid ice cream. Divide the ice cream into nice scoops. Place them into chilled bowls. Serve the ice cream immediately.