DULCE DE LECHE ICE CREAM

Ingredients

For the Dulce de Leche

  • 4 cups / 950 ml whole milk

  • 1½ cups / 300 g granulated sugar

  • 1 tsp / 5 ml vanilla extract

  • ½ tsp / 3 g baking soda

  • 1 pinch fine salt

For the Custard Base

  • 3 cups / 720 ml heavy cream

  • 1 cup / 240 ml whole milk

  • ¾ cup / 150 g granulated sugar

  • 4 large egg yolks

  • 2 tbsp / 30 ml vanilla extract

  • 1 pinch fine salt

For the Mix-In

  • 1 cup / 240 ml dulce de leche, from above

Additional Notes

  • Temperature Control for Churning: Always ensure your custard base is thoroughly chilled before pouring it into the ice cream maker to achieve the smoothest texture.

  • Dulce de Leche Consistency: Work with the dulce de leche at room temperature so it stays loose and pourable. If you're making it from scratch the same day, let it cool to room temperature before blending it into your base—mixing it in hot can compromise the custard's texture before chilling.

Method

  1. Make the Dulce de Leche: Combine the whole milk, sugar, and salt in a large heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Add the baking soda and stir—it will foam slightly. Reduce heat to low and simmer uncovered, stirring frequently, for 1.5 to 2 hours until deeply golden and thick enough to coat the back of a spoon. Remove from heat, stir in the vanilla, and let cool completely.

  2. Heat the Custard Base: Combine the heavy cream, whole milk, sugar, and salt in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling. Reduce heat to low.

  3. Temper the Eggs: Whisk the egg yolks in a separate bowl. Slowly ladle about ½ cup / 120 ml of the hot cream mixture into the yolks while whisking constantly. Pour the tempered mixture back into the saucepan.

  4. Cook the Custard: Cook over medium-low heat, stirring constantly, for 5–7 minutes until the custard thickens and coats the back of a spoon. Do not boil. Remove from heat and stir in the vanilla extract.

  5. Add the Dulce de Leche: Whisk 1 cup / 240 ml of the cooled dulce de leche directly into the hot custard until fully incorporated.

  6. Strain & Chill: Pour the base through a fine-mesh strainer into a clean bowl. Cover and refrigerate for at least 4 hours or overnight until completely cold.

  7. Churn: Pour the cold custard into your ice cream machine and churn according to the manufacturer’s instructions.

  8. Freeze: Transfer to an airtight container, press plastic wrap directly onto the surface, and freeze for 2–3 hours until firm before scooping.