Recipes

Dulce de Leche Ice Cream

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Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

amanda

Equipment

  • Manual Ice Cream Maker

  • Heavy Saucepan with Lid

  • Candy Thermometer (implied)

  • Whisk or Wooden Spoon Set

  • Ice Cream Scoop

  • Airtight Container

  • Freezer-safe Storage Bags

  • Kitchen Scale (Optional)

  • Stand Mixer with Paddle Attachment (Optional)

  • Silicone Ice Cream Mold (Optional)

Ingredients

  • 2 cups whole milk

  • 1 cup heavy cream

  • 1 pound dulce de leche (about 1 2/3 cups; preferably La Salamandra brand)

  • 1/8 teaspoon pure vanilla extract

  • 3/4 cup chopped pecans (2 1/2 to 3 oz), toasted

  • an ice cream maker

Instructions

1

Instruction 1

Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
2

Instruction 2

Freeze mixture in ice cream maker until almost firm, then fold in pecans.
3

Instruction 3

Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
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