Prep 15 mins
Cook 6 hrs
Had to share this after I tried it over the weekend! This one's a bit different than the others posted, due to the addition of toasted pecans (or dark chocolate crunchies, see note), and a sprinkle of sea salt before serving. Adapted from the Gourmet Today cookbook. Cooking time includes the mid-range chilling and freezing times.
- 473.18 ml whole milk
- 236.59 ml heavy cream
- 453.59 g jar dulce de leche (approx. 1 2/3 cups)
- 0.59 ml vanilla extract (good-quality Mexican vanilla, if available)
- 177.44 ml chopped pecans, toasted, optional (see note)
- flaked sea salt, to taste
- In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
- Whisk in the vanilla extract.
- Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
- Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
- Transfer ice cream to an airtight container to ripen for at least 1 hour.
- When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
- NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.
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.