Dulce de Leche Ice Cream with Chocolate Shards
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
10
Dulce de leche is made by boiling milk and sugar until the mixture thickens and caramelizes. A favorite sweet treat in Latin American countries, the name translates as milk candy. Here, dulce de leche is blended into homemade ice cream, then bittersweet chocolate is added at the end of the freezing process.
Ingredients:
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups milk
- 1 cup dulce de leche
- 6 egg yolks
- Pinch of salt
- 4 oz. bittersweet chocolate, melted and cooled
Directions:
In a saucepan over medium heat, warm the cream, milk and 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 bowl, whisk together the egg yolks and salt until blended. Slowly add the hot cream mixture, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.
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 according to the manufacturers instructions. At the end of the freezing stage, turn off the machine and remove the paddle. Drizzle 2 Tbs. of the melted chocolate over the surface of the ice cream. Let it set for 10 seconds, then fold in the chocolate using 2 strokes of a rubber spatula. Continue folding in the remaining chocolate, 2 Tbs. at a time.
Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups.
Williams-Sonoma Kitchen
In a heatproof bowl, whisk together the egg yolks and salt until blended. Slowly add the hot cream mixture, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.
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 according to the manufacturers instructions. At the end of the freezing stage, turn off the machine and remove the paddle. Drizzle 2 Tbs. of the melted chocolate over the surface of the ice cream. Let it set for 10 seconds, then fold in the chocolate using 2 strokes of a rubber spatula. Continue folding in the remaining chocolate, 2 Tbs. at a time.
Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups.
Williams-Sonoma Kitchen
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