Dulce de Leche Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolks

• Condiments

  • 1 1/2 cups Dulce de leche

• Baking & Spices

  • 1 Pinch Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Heavy cream
  • 2 cups Whole milk

Found on thecrumbycupcake.com

Description

Ingredients

• 1 cup heavy cream
• 2 cups whole milk
• 1½ cups dulce de leche
• 6 egg yolks
• ½ cup sugar
• ½ teaspoon vanilla extract
• Pinch of salt

Directions

• In a medium saucepan over medium heat, warm the cream, milk and 1 cup of the dulce de leche, stirring constantly until the mixture is blended and steam begins to rise from the surface, about 4-5 minutes.
• In a large heatproof or metal mixing bowl, whisk together the egg yolks, sugar vanilla, and salt until blended.
• Slowly add the hot cream mixture, whisking constantly until fully incorporated.
• Transfer the mixture back to the saucepan and set over medium-low heat. Cook without allowing to boil, stirring slowly and continuously with a wooden spoon or spatula, until the mixture thickens to a custard-like consistency, 6-10 minutes, depending on your stove.
• Set a fine-mesh sieve over a clean bowl and pour the custard mixture through. Set the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate 1+ hours until chilled.
• Transfer the custard mixture to an ice cream maker and freeze according to the manufacturers instructions. At the end of the freezing stage, add the remaining ½ cup dulce de leche into the churning ice cream until it is swirled throughout.
• Transfer the ice cream to a freezable container (like a loaf pan), cover and freeze until firm, 3 to 4 hours.