Dulce de leche, with its rich, caramel-like flavor and velvety smooth texture, is a beloved treat in many Latin American countries. Now, imagine that incredible flavor swirled into creamy, dreamy ice cream. That’s exactly what we’re diving into today – a homemade dulce de leche ice cream recipe that will transport your taste buds straight to a sunny plaza in Argentina.
Making your own ice cream might seem daunting, but I promise it’s easier than you think! Plus, nothing beats the satisfaction of churning out a batch of this cold, sweet delight from scratch. So, gather your ingredients, and let’s get churning!
Ingredients You’ll Need:
For the Dulce de Leche (if making from scratch):
- 1 liter (4 cups) whole milk
- 200 grams (1 cup) granulated sugar
- 1/4 teaspoon baking soda
- 1/2 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
For the Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup dulce de leche, at room temperature (store-bought or homemade)
Tools of the Trade:
- Heavy-bottomed saucepan (for making dulce de leche)
- Whisk
- Ice cream maker
- Airtight container for freezing
Step-by-Step Guide:
1. Prepare the Dulce de Leche (if making from scratch):
- In the saucepan, combine the milk, sugar, baking soda, and vanilla bean (if using).
- Bring to a simmer over medium heat, stirring constantly to dissolve the sugar.
- Reduce the heat to low and continue to cook, stirring frequently, for 1 1/2 to 2 hours, or until the mixture has thickened and turned a deep caramel color.
- Remove from heat, stir in the vanilla extract (if using), and let cool completely.
Pro Tip from Chef Maria: “To prevent scorching, make sure to stir the milk mixture frequently, especially towards the end of the cooking process when it starts to thicken. And don’t worry if it looks a little lumpy at first – it will smooth out as it cools.”
2. Make the Ice Cream Base:
- In a large bowl, whisk together the heavy cream, milk, sugar, and salt until the sugar dissolves.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
3. Swirl in the Dulce de Leche:
- In the last 5 minutes of churning, gradually add the dulce de leche, allowing it to swirl into the ice cream.
Dulce de leche swirling into ice cream
4. Freeze for a Scoop-Worthy Treat:
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.
Tips for Dulce de Leche Perfection:
- Patience is key! Making dulce de leche from scratch takes time, but the end result is well worth the wait.
- Adjust the sweetness: If you prefer a less sweet ice cream, you can reduce the amount of sugar in the ice cream base.
- Get Creative with Mix-ins: Enhance the flavor and texture of your ice cream by adding chopped toasted pecans, crumbled cookies, or a swirl of chocolate sauce.
Scoops of dulce de leche ice cream in cones
FAQs:
Can I use store-bought dulce de leche?
Absolutely! Using store-bought dulce de leche is a great time-saver and works perfectly in this recipe.
Can I make this recipe without an ice cream maker?
While an ice cream maker yields the best texture, you can still make this recipe without one! Pour the ice cream mixture into a freezer-safe container and freeze for 2 hours. Then, take it out and whisk vigorously to break up ice crystals. Repeat this process every 2 hours for a total of 6-8 hours, or until the ice cream reaches your desired consistency.
A Sweet Ending to Any Meal:
There you have it – a taste of Latin America you can create right in your own kitchen. This dulce de leche ice cream is the perfect way to cool down on a warm day or end a meal on a sweet note. So, grab your ice cream scoop, and get ready for a spoonful of pure delight!
Don’t forget to share your dulce de leche ice cream creations with us! Leave a comment below and tell us how it turned out. Happy churning!
Craving more frozen treats? Check out these other delicious recipes on Family Cuisine:
