Dulce de leche Ice Cream

By daiseyduck

Dont like dulce de leche? Customize your ice cream by adding your favorite ingredients in place of the caramel. Takatsuki suggests roasted bananas or cereal, but a ripple of hot fudge, nuts or chopped candy would be equally delicious.

Ingredients

• INGREDIENTS
• Sweetened condensed milk, one 14-ounce can
• Heavy cream, 1 cups
• Whole milk, cup
• Granulated sugar, cup
• Kosher salt, a pinch
• Ice
• Large egg yolks, 5
• EQUIPMENT
• Can opener (preferably one with a triangular pointed edge for puncturing cans) or a church key or bottle opener with a triangular pointed edge
• Large pot
• Tongs
• Airtight containers
• Medium saucepan
• Mixing bowls (at least 2 medium bowls and a large bowl)
• Whisk
• Wooden spoon
• Fine-mesh sieve
• Rubber spatula
• Plastic wrap
• Ice cream maker

Details

Servings 1
Adapted from souschefseries.com

Preparation

Step 1

1. Using the triangular pointed edge of a can opener (or church key; see Equipment, at left), puncture 2 opposite edges of the top of a can of

Sweetened condensed milk

2. Set a large pot on the stovetop, place the can in the pot so it stands upright, and add enough water to leave only the top inch of the can exposed. Turn the heat on to medium-high and bring the water to a simmer. Once it comes to a simmer, reduce the heat to low and gently cook for 3 hours (as water evaporates, you may need to add more during the cooking time so the can is always only exposed by inch). Use tongs to remove the can from the water, setting it aside at to cool at room temperature for 1 hour. Use a can opener to open the can completely and pour the caramelized condensed milk (dulce de leche) into an airtight container. Cover and refrigerate.

3. In a medium saucepan set over medium-high heat, bring to a simmer the

Heavy cream
Whole milk
Granulated sugar
Pinch of Kosher salt

Remove the saucepan from the heat.

4. Fill a large bowl half-full with

Ice
Water

5. In a heat-safe medium bowl, whisk the

Large egg yolks

While whisking, slowly drizzle in the warm cream mixture, being careful not to add it too quickly (this could cause the eggs to curdle). Return the egg-and-cream mixture to the saucepan and set over low heat. Using a wooden spoon, stir constantly until the custard begins to thicken, 10 to 12 minutes. Continue to stir until the custard is thick enough to coat the back of a spoon, about 3 minutes longer (when you drag your finger across the back of the spoon, it should leave a line that doesnt fill in; its okay if there are a few lumps because theyll get strained out in the next step).

Set a fine-mesh sieve over another medium bowl and pour the custard into the sieve; use a rubber spatula to push the custard through the sieve and into the bowl. Place the bowl with the strained custard into the ice-water bath. Stir occasionally until the custard is cooled. Cover with plastic wrap and refrigerate for 2 hours (or overnight).

6. Pour the chilled custard into an ice cream maker and follow the manufacturers instructions to churn the custard into a soft-serve ice cream consistency. Once it reaches soft-serve consistency, add a few heaping spoonfuls of the

Chilled dulce de leche

Churn until the dulce de leche is swirled into the ice cream base. Turn off the ice cream maker and transfer the ice cream to an airtight container. Cover and freeze until firm, 2 to 3 hours, then serve.