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Dulce de Leche Ice Cream

Dulce de Leche Ice Cream
A favorite sweet treat in Latin America, dulce de leche is made by slowly reducing fresh milk and sugar until the mixture thickens into a luscious caramel. It's delicious blended into homemade ice cream, spread on toast, or warmed and drizzled over fresh fruit, cakes and ice cream.

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1 cup dulce de leche
  • 6 egg yolks
  • 1/2 cup sugar
  • Pinch of salt

Directions:

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. Gradually 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 manufacturer's instructions. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream until it is just swirled throughout.

Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
Makes about 1 quart.
Williams-Sonoma Kitchen.