This rich and luscious Dulce De Leche Twix Ice Cream is a perfect dessert to enjoy last weeks of the official summer. Preferably on repeat.
Dulce De Leche Twix Ice Cream
Hello, everyone. I hope you are enjoying (or have enjoyed) your weekend. After all, we only have one entire summer weekend (next week) with fall starting on September 22 which is Saturday. But I am not upset at all. I don’t want to waste my time while being upset – I have too much ice cream to consume yet.
Let’s talk about ice cream for a second. I’ve just realized that the last ice cream (as well as any dessert) I posted here was on August 16. I mean I hope we all enjoyed all these watermelon and corn salads but leaving your readers without ice cream for 3 weeks is not appropriate at all.
My apologies. I am going to fix this right away. What about this Dulce De Leche Twix Ice Cream? Also, I have two ice cream ideas more before this summer officially ends. Don’t get it wrong. Ice cream stays all year round in our house. And although my ice cream maker normally rests during the cold months, I might come up with some seasonal idea (Indeed, I have something in my mind). What can I also say? The remaining flavors are all about dulce de leche. I can also hint that one of them is our new favourite caramel combination. All right, that’s enough of hints. Please stay tuned.
There’s nothing sophisticated in Dulce De Leche Twix Ice Cream. It’s just utterly rich and scrumptious. Those characteristics are enough to enjoy a huge bowl of ice cream though, right? I am not a huge fan of cookies in ice cream (I can have oreo ice cream once in a while), but I thought chopped Twix bars would be a great addition to dulce de leche ice cream. It turned out delicious, and the chopped bars added some chewy texture. I also melted some soft caramels in the milk. Even though you can easily skip this step, I believe this step added even more pronounced flavour.
If you a fan of dulce de leche or (and) Twix bars, well you have no choice but to make this Dulce De Leche Twix Ice Cream.
- 2 cups whipping cream (35%)
- 1/2 cup 5 % cream (If you don't have, use more milk)
- 1 cup milk (2%)
- 20 soft caramels, unwrapped (you can omit this)
- 5 egg yolks
- 1/2 cup dulce de leche (for custard)
- 1/2 - 2/3 cup dulce de leche (for swirl)
- a pinch of salt
- 1 tsp vanilla extract
- 120-150 gr. Twix bars, chopped
- In a saucepan combine the milk and caramels (if using) and keep over low medium heat (only simmering), stirring, until melted. Add the cream and keep just until it starts to simmer.
- In a medium bowl whisk together the yolks, vanilla, and salt.
- Add about 1 cup of the hot milk&cream mixture to the eggs, and whisk until smooth. Incorporating the hot cream in two steps will help prevent the eggs from scrambling.
- Add the egg mixture into the pan with the remaining hot cream.
- Return the mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 5-7 minutes (but sometimes it could take about 10 minutes).
- Remove from heat. Stir in the 1/2 of dulce de leche. Cool completely then refrigerate until cold.
- Once the custard has cooled, place it in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes. One minute prior to the end of the cycle, add the chopped Twix bars.
- Transfer the ice cream into a container. Drop the remaining dulce de leche in a couple of spots and using a spatula, slightly combine it with the ice cream.
- Freeze for a few hours.