Another ice cream recipe—can you tell how much I am enjoying my new ice cream maker? I started with peach sherbet, moved on to double brownie blast ice cream, and now have come upon this beauty: dulce de leche ice cream. Even if you think you must have a chocolate fix in your scoop of ice cream, first give this flavor a chance. This simple recipe with only a few ingredients, its easy preparation method, and its caramel taste will rank among the best ice creams you’ve made at home.
Thanks to Gourmet for this dulce de leche recipe. I omitted the pecans they suggest but think with or without nuts, this ice cream is hard to resist.
2 cups whole milk
1 cup heavy cream
1 lb dulce de leche (or the 13.4 oz can works perfectly)
a dash of vanilla extract
1. Warm the milk and cream to barely a boil then take off the heat and pour in the dulce de leche, whisking constantly to combine.
2. Chill this mixture overnight in the refrigerator.
3. Process according to your ice cream machine’s instructions, usually about 15-20 minutes then freeze for a few hours.
Next time I make this I’ll try to make the dulce de leche at home but the prepared can of Nestlé’s La Lechera Dulce de Leche did the trick without any trouble.
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