If you value the size of your behind AND you make this recipe prepare for long walks! Wow was this ever good and I'm not a huge caramel fan, my DH is. So I made this recipe for him, at least that was my intention-LOL! I ended up making my own Dulce de Leche as the only kind I could find in my area was by Kraft-I wanted something more authentic. If your a newbie ice cream maker like me DO chill this mixture for AT LEAST 6 hours before you add it to your machine, and it will NOT set up as fast as, say, peach ice cream or vanilla. It's going to look more like a "soft" soft serve after 30-40 minutes of churning. It sets up nice in the freezer but won't be rock hard, which I like. The next time I make this I'm going to add toffee bits. Great Recipe-thanks for posting!!!
Tried this yesterday and loved the caramel flavor, creaminess and slight salty texture. We'll be having this one again. I liked Dib's idea of adding toffee bits. It set up in the freezer to a lovely creamy texture and not rock hard like so many I've made.
OMG, everybody make this ice cream! Ours is churning away, but my husband couldn't resist tasting some of the not-even-half-frozen (we're 15 minutes in) mixture, and it tastes just like the cinnamon dulce de leche Hagen Daz we have been searching for! I put a little more Mexican vanilla (about a teaspoon) and a tablespoon of freshly ground canela (Mexican cinnamon) in it. Will not be adding salt or pecans (the nuts can go on top, so they'll still be crisp). This is going to be GOOD. It's pretty simple, too.
This is the best ice cream that I have made in my Cuisinart Ice Cream attachment!!! Very few ingredients for a ton of taste! I love sweet and salty and this mixture was fantastic! I did make a couple of changes but nothing major. I ended up leaving the mixture in the fridge overnight and I left the ice cream in the deep freezer for a couple of hours after being made but it could have used a bit more time to firm up. Note: If you put salt on ice cream and then put it in the hot sun, it melts! Ha ha! Made for ZWT8. Thanks Muffin Goddess! :)
You have to try this recipe. It is so gooooooood. I only had FF half and half for the milk but had cream and my can of Dulce de Leche was only 13.4 oz. Still turned out wonderful. Will be trying this in coffee also.
Wow. Wow. Can I give this 100 stars? I've made lots of ice cream in my little Cuisinart, but this is BY FAR the best ice cream I've ever made. It is smooth and creamy and rich. And how can you not love Dulce de Leche? The salt crystals take it over the top (but take it easy!!!). I made this exactly as written (except no nuts) with the amazing dulce de leche they sell here in Costa Rica. For my friends that may make it here, be sure to whisk the refrigerated mixture very well before churning - the fat in the crema dulce will coagulate on the top. It will not churn to a stiff ice cream. After 40 minutes it was still like a soft serve. But after a few hours in the freezer, it was perfect! Bayhill, you were right. This is an amazing ice cream! Made for Culinary Quest 2014 for the Suitcase Gourmets. MG, thanks for posting!
WOW!! I thought I died and went to heaven after eating this delicious ice cream. It is rich, smooth and oh-so yummy. We really loved the toasted pecans. They sent the flavor over the top. Thank you for sharing this fantastic recipe...it is definitely a keeper!! **Made for Culinary Quest - Suitcase Gourmets**