This Dulce de Leche Ice Cream Recipe is creamy, tasty and easy. We enjoyed making it. You should try it at home too. The recipe is not much complicated!
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Dulc de Leche Ice Cream Recipe
This amazing homemade dulce de leche ice cream is a brilliant recipe that we adore for so many reasons! It’s rich and flavorful, while also being sweet and slightly refreshing for those hot days.
We adore the toasted nuts within the recipe, since they add so much wonderful flavor to the ice cream itself, leading to an ice cream that’s not just good, but potentially the best that we’ve ever tasted!
So, you should try this fabulous ice cream at home. You will adore it too. It will only take around 30 minutes to make it. So, let’s get started.
If you liked this recipe of ours, then also try our other recipe which include Van Leeuwen Ice Cream Recipe, Strawberry Rhubarb Sorbet Recipe, and Peach Sorbet Recipe With Ice Cream Maker.
Homemade Dulce de Leche Ice Cream
Dulce de Leche Ice Cream is a tasty and creamy ice cream with toasted nuts in it We adored it for many reasons. The method to prepare this treat is pretty simple. It only takes 10 minutes to prepare this wonderful ice cream. All you need is 5 ingredients, and you are good to go.
6-8
servings10 minutes
+ Cooking time1-3
hours286
kcalIngredients
- 2 cup
whole milk
1 cup heavy cream
1 pound dulce de leche (around 1 ⅔ cups)
¾ cup chopped pecans, toasted.
½ vanilla bean, split open with the seeds scraped out
Directions
At the beginning, we’d always recommend getting everything together, open, and portioned up. Time is of the essence when making ice cream, so making sure to shave some time off from the recipe by being speedy at the start is incredibly helpful.
Now, bring the milk and cream to a gentle boil in a large, heavy-based saucepan. Make sure to take the dairy mixture from the heat when the first wisps of steam start forming on top of the mixture. Getting it too hot will lead to dairy splitting, which will mean you’ll have to start over.
Once hot, whisk the dulce de leche into the dairy mixture until it is dissolved.
Whisk in the vanilla extract, and then transfer the mixture to a metal bowl - this will help it to chill quickly.
You can rapidly chill the mixture by putting it in a larger bowl of ice and water while stirring occasionally. This should take around fifteen minutes.
An easier way to do this, though, is to simply place the bowl into the fridge, with cling film pressed to the surface of the mixture to prevent skin forming. It will chill fully in around an hour, though don’t be afraid to leave it there for a little longer - cooler is better in this case.
Add the mixture to your ice cream maker, and then churn to the manufacturer’s instructions. In the final few moments of the processing, add in whatever nuts you have chosen to add.
Transfer the homemade dulce de leche ice cream to an airtight container, and then put it in the freezer to harden as much as you might like. We’d recommend roughly three hours, but anything over one hour will be plenty.
