Easy Dulce de Leche Ice Cream
I’ve posted an easy recipe for watermelon granita this past summer but not a single recipe for ice cream! Time to rectify that even though we’re having fall weather…
My husband Roger and I spent two weeks in Sweden this summer to visit his Swedish relatives. While we were there, we were honored to be fêted by relatives left and right. One memorable meal was prepared by our cousin Carl, who made the most wonderful pizza and baked it in his outdoor wood-fired oven.
Before we dug into the pizza, he made an outstanding artichoke and prosciutto appetizer which was drizzled with balsamic and topped with a generous sprinkling of freshly grated Romano cheese. To cap off this most delicious meal, Carl made homemade dulce de leche ice cream. Not only was the ice cream base homemade, so was the dulche de leche. Carl is a fellow foodie and definitely has some Italian in his DNA. 🙂
When we were back home, I couldn’t get that dulce de leche ice cream out of my mind. I knew it was only a matter of time before I’d be crossing it off of my recipe bucket list. After some surfing online, I found this recipe on epicurious which looked especially easy because it didn’t call for a custard base which as I’m sure many of you know requires tempering eggs and lots of stirring until the custard thickens. Custard-based ice cream is certainly well worth the time and effort, and it’s something I expect to do when I make ice cream. Having said that, and after reading all the glowing reviews for this exceptionally easy ice cream, I decided to give it a try. Making it even easier on myself, I just purchased a jar of dulce de leche rather than making my own.
I have to say it was the easiest ice cream I’ve ever made—and, believe me, I’ve made a lot. More importantly, it was quite delicious as evidenced by Roger’s “Mmm…” after his first spoonful. Try it—you’ll like it!
Easy Dulce de Leche Ice Cream
Makes about 1 1/2 quarts
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 16 oz. dulce de leche
- 1/8 tsp. vanilla
- 3/4 cup chopped pecans, toasted, optional
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Directions
As always when making ice cream, be sure that your churning tub has been properly chilled in the freezer.
Bring milk and cream just to a boil in a 3- or 4-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Place this bowl in a larger bowl which you have filled with ice and cold water and chill for several hours or overnight in the refrigerator before churning.
Transfer the chilled mixture to an ice cream maker and freeze according to the manufacturer’s instructions. When almost firm, fold in pecans if using.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Fran’s Notes
Be sure to buy a good quality dulce de leche.
Source: A recipe from epicurious