Dulce de leche ice cream

Dulce de leche ice cream

By
From
Cantina
Makes
1 litre
Photographer
Chris Middleton

Dulce de leche is the classic caramel sauce of Latin cooking. It’s incredibly popular and used in a range of recipes from cookies and cakes to a sauce or a condiment to spread on toast! Here is a simple dulce de leche ice cream recipe that I guarantee you will want in your freezer.

Ingredients

Quantity Ingredient
12 large egg yolks
40g caster sugar
310ml pouring cream
250ml full-cream milk
2 vanilla beans, split and seeds scraped
150g dulce de leche

Method

  1. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk until pale and creamy.
  2. Combine the cream, milk and vanilla beans and seeds in a medium saucepan. Set over low heat and allow to simmer gently for 5 minutes. Add the dulce de leche and stir to combine.
  3. Gradually pour the hot cream mixture into the egg yolk mixture, stirring continuously to combine.
  4. Transfer to a clean saucepan and warm gently over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, or the temperature reaches 85°C on a sugar thermometer.
  5. Pour the custard into a stainless steel bowl and set it over a larger bowl of iced water, stirring, to chill rapidly. Refrigerate for 30 minutes.
  6. Once chilled, remove the vanilla beans, pour the dulce de leche custard into an ice cream machine and churn as per the manufacturer’s instructions.
  7. Transfer to an airtight container and freeze for at least 4 hours, or until firm, before use. Store in an airtight container in the freezer for up to 6 months.

Paul’s tip

  • Here’s the recipe for a simple dulce de leche-style caramel. Pierce the top of a tin of condensed milk. Place the tin in a small saucepan and pour in enough water to come three-quarters of the way up the side of the tin. Simmer over low heat, topping up the water occasionally, for 3 hours. After 3 hours, remove the tin from the water and set aside to cool slightly. Open the tin and pour into a suitable container. The result is caramelised milk jam.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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