Dulce de leche almond ice cream

By polloazul

Ingredients

• + 1 1/2 cups skim milk
• + 1 1/2 cups heavy cream
• + pinch of salt
• + 1 16-ounce jar La Salamandra dulce de leche
• + 1/2 teaspoon vanilla extract
• + 3/4 cup slivered almonds, plus extra for sprinkling (toasted if you prefer)

Preparation

Step 1

In a medium saucepan, bring the milk and heavy cream to a low simmer. Remove from heat.

Add the pinch of salt and dulce de leche. Whisk until the ingredients are dissolved and the mixture is smooth. Whisk in the vanilla.

You can chill the mixture using two different methods, depending on your patience. If you are not in a hurry, simply transfer the mixture to the refrigerator and chill overnight. Otherwise pour the mixture into a metal bowl placed into into a larger bowl filled with ice and cold water. Stir until the mixture is cold.

Pour the mixture into your ice cream maker and churn according to your model's directions. When the mixture is just firm, pour in the almonds and mix until just combined.

Transfer the ice cream to a container and freeze for at least an hour. Serve with sprinkled almonds over the top.