This Dulce de Leche Ice Cream is a homemade version of the Latin American favorite! thick, silky, and creamy with lots of caramel sweetness. This is the simplest, tastiest way to stay cool this summer.
That delicious, sticky, almost-burned sugar syrup has my heart, and it rates way up there on my list of favorite things.
Though it will never topple chocolate as the number one food, it is still quite close.
A special thanks to my husband, who has nourished this love for the past few years. After several pints of Haagen Dazs, I decided I had to try my hand at making my own version of their extremely delicious dulce de leche ice cream.
Yes, it’s churning. This is not a no-churn recipe in which whipped cream is folded into condensed milk. This is good old-fashioned cream-and-egg-custard ice cream that just so happens to be laden with dulce de leche.
It’s incredibly amazing to take regular things, heat them up, churn them for thirty minutes, and end up with something as lovely, delicious, and utterly perfect as this ice cream.
WHAT IS DULCE DE LECHE ICE CREAM?
Dulce de leche ice cream, often known as dolce de leche ice cream, is a wonderful and creamy Latin American dish. It is prepared with a creamy and smooth vanilla ice cream base that is swirled with dulce de leche, a sweet caramel sauce produced from condensed milk.
If you enjoy Haagen Dazs dulce de leche ice cream, which is rich and creamy with caramel swirls, you can now create it at home with this simple recipe.
Even after being frozen overnight, it remains creamy and easily scoopable. I prepared this ice cream with store-bought dulce de leche. You can create it yourself or buy it in any store.
INGREDIENTS
Some ice cream recipes merely call for three ingredients and don’t require an ice cream maker. Since this recipe uses churned custard, it will take a bit more time and patience, but it’s well worth it!
- Heavy cream – Heavy cream, commonly referred to as double cream in Europe, is what gives this ice cream its flavorful, thick consistency.
- Whole milk – Whole milk is ideal because of its high-fat content in this situation. If you like, you can use a lower fat percentage, but the final product will be slightly less rich.
- Dulce de leche– The coffee aisle of the majority of supermarkets will have Dulce de leche next to the canned milk. If you have any, homemade is also fantastic.
- Eggs – Only the yolks of the eggs should be used; keep the whites for another use.
- Granulated sugar – Granulated sugar is optional and entirely up to personal preference. Use caution because the dulce de leche is already very sweet.
- Vanilla extract – Vanilla bean paste or fresh vanilla bean scrapings can be used in place of the vanilla extract in this recipe.
- Kosher or sea salt – If you truly enjoy salted caramel, add a little more Kosher or sea salt.
HOW TO MAKE DULCE DE LECHE ICE CREAM
- In a saucepan, heat the heavy cream, milk, and 1 cup of dulce de leche while stirring continuously until the ingredients are well-combined and steam starts to rise to the surface.
- Whisk the egg yolks, vanilla, salt, and sugar (if using) in a sizable heatproof or metal mixing bowl.
- The hot cream mixture should be added to the bowl gradually while being constantly whisked in.
- Transfer the mixture to the pot and heat it gently. Stirring gently and frequently with a wooden spoon or spatula while cooking the mixture without allowing it to boil will cause it to thicken to a custard-like consistency.
- Using a rubber spatula, you squeeze the custard through a fine-mesh sieve that you have placed over a clean bowl. Cool the custard to room temperature by placing the bowl in a bigger one that you have partly filled with ice and water. Stirring regularly will help. Once cold, refrigerate for one hour.
- Transfer the custard mixture to an ice maker or mixer attachment for a KitchenAid and churn as directed by the manufacturer. Stir the remaining dulce de leche into the ice cream as you make it towards the end of the freezing process.
- Transfer the ice cream to a lidded freezer-safe container (like a loaf pan), cover, and freeze for 3–4 hours or overnight, or until it is hard.
TIPS
- Use high-quality ingredients – For the greatest results while creating homemade ice cream, be sure to use high-quality components.
- Chill out – Always start with chilled ingredients if feasible. This is critical for handmade no-churn ice cream and ice cream maker recipes.
- Don’t scrimp on the fat – because creating homemade ice cream requires high-fat milk and cream. Making a low-fat choice frequently results in frosty ice cream and inconsistent texture.
- Don’t add too many extra ingredients –Instead, you should choose one or two and ensure that you chop them into bits no bigger than a blueberry or pea.
- Don’t scrimp on the sugar – Sugar not only adds sweetness to homemade ice cream, but it also aids in texture. Ice cream’s creamy texture is dependent on sugar.
FAQs
It’s thick, rich, and silky, with swirls of dulce de leche that taste like toffee or butterscotch, and it’s a richer version of caramel sauce.
This ice cream has a rich, creamy texture and a delicious caramel flavor. If you enjoy caramel treats, you’ll want to prepare this ice cream frequently to satiate your sweet tooth.
People make Caramel from sugar and water, whereas dulce de leche is traditional, people make it by simmering milk and sugar until it becomes creamy and caramelized.
RECIPE CARD
The Best Homemade Dulce de Leche Ice Cream
Ingredients
- 1 cup Heavy cream
- 2 cups Whole milk
- 1 ½ cup Dulce de leche
- 6 Egg yolks
- ½ tsp Vanilla extract
- Pinch of kosher salt
Instructions
- In a saucepan, heat the heavy cream, milk, and 1 cup of dulce de leche while stirring continuously until the ingredients are well-combined and steam starts to rise to the surface.
- Whisk the egg yolks, vanilla, salt, and sugar (if using) in a sizable heatproof or metal mixing bowl.
- The hot cream mixture should be added to the bowl gradually while being constantly whisked in.
- Transfer the mixture to the pot and heat it gently. Stirring gently and frequently with a wooden spoon or spatula while cooking the mixture without allowing it to boil will cause it to thicken to a custard-like consistency.
- Using a rubber spatula, squeeze the custard through a fine-mesh sieve that has been placed over a clean bowl. Cool the custard to room temperature by placing the bowl in a bigger one that has been partly filled with ice and water. Stirring regularly will help. Once cold, refrigerate for one hour.
- Transfer the custard mixture to an ice maker or mixer attachment for a KitchenAid and churn as directed by the manufacturer. Towards the end of the freezing process, stir the remaining dulce de leche into the ice cream as it is being made.
- Transfer the ice cream to a lidded freezer-safe container (like a loaf pan), cover, and freeze for 3–4 hours or overnight, or until it is hard.