Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

Luscious Dulce de Leche Ice Cream with dark chocolate is a decadent dessert with a distinctive caramel flavor.

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Dulce de Leche Ice Cream

This post was originally published in November 2015. I have taken and uploaded new photos, but the recipe and blog post remain unchanged. 

Disclaimer: By reading this post, you should clearly understand it may affect all your life. Because this luscious and dulcet Dulce de Leche Ice Cream with coffee and chocolate morsels is outrageously delicious.

If you have already got your favorite ice cream combo, don’t you dare try this one.

If you don’t happen to be an ice cream lover, after trying this one, you may turn into a huge fan.

Wait! Did I mention pecans, didn’t I?

Wait again! Are there any people don’t like ice cream?

It just sounds fabulous. Let me repeat Dulce de Leche Ice Cream.

If you have read my recent post, you know I love dulce de leche. I love it that much that when I was a boy I almost blew the kitchen.

Luckily, I’ve grown up, and I don’t attempt to make homemade dulce de leche. Actually, I had such an idea a few years back, but Andrey callously banned it. I mean, what was he scared about?

A couple of years back, when we were still living in Russia, my university mate moved to Brazil. In fact, I discovered some Brasil recipes thanks to her. I remember she told once that dulce de leche produced in the South American is the best. That time I was intrigued. Now I totally agree with that remark. Most of the dulce de leche you could find in the Canadian stores produced in Argentina. And it’s so good.

I mean, it’s absolutely dangerous to buy a jar. For the past couple of months, I bought dulce de leche few times to use it in cooking, and since I haven’t posted any related recipes you may freely assume how did I end up.

This Dulce de Leche Ice Cream is with the distinctive caramel flavor. Even though I used a good amount of the caramel spread, it wasn’t overly sweet to my taste (I didn’t use much sugar, though). Besides, incorporating the ground coffee helped to balance the sweetness out. Still, you can adjust the amount of the ingredients to your taste.

All right. I feel I’ve got to let you go.

Let you go to the kitchen. To make this fantastic Dulce de Leche Ice Cream.

If you don’t have a jar of caramel spread, you can always make it from scratch. Just try not to blow up the kitchen – you will need it soon for your Christmas food adventures (Santa is waiting for his cookies too!)

Do you like dulce de leche? Have you ever incorporated it in ice cream? Would you ever agree I make some dulce de leche in your kitchen?

Dulce de Leche Ice Cream
Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

Recipe by Ben | HavocinthekitchenCourse: Dessert
Servings

6-8

servings
Prep time

20

minutes
Cooking time

30

minutes
Chilling time

8

hours

Luscious Dulce de Leche Ice Cream with dark chocolate is a decadent dessert with a distinctive caramel flavor.

Ingredients

  • 2 cups (450 ml.) heavy (whipping or 35%) cream

  • 1 1/2 cups (375 ml.) whole milk

  • 5 egg yolks

  • 1 cup (300 gr.) dulce de leche

  • 1 tsp. vanilla extract

  • 75-100 gr. dark chocolate, finally grated

  • a pinch of salt

  • optional additions: espresso powder, toasted pecans, etc.

Directions

  • Using a medium saucepan, add the heavy cream and milk; stir until well combined.
  • Place over medium-low heat and bring to a simmer, stirring occasionally.
  • Meanwhile, using a separate heat-proof bowl, whisk together the egg yolks with dulce de leche and a pinch of salt, until smooth.
  • Once the cream and milk mixture begins to simmer, pour half into the bowl with the eggs, whisking vigorously while you pour to prevent eggs from scrambling (this method is called “tempering”).
  • Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats a wooden spoon, about 5 minutes. Do not let the mixture boil.
  • Once the custard mixture has thickened, remove from heat and add the vanilla extract; stir until well combined.
  • Pour the mixture through a fine-mesh strainer (Just in cases there’s any small pieces of cooked egg) into a container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate for at least 4 hours or preferably overnight.
  • Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. It usually takes around 25 minutes. When ice cream is almost done churning, add the grated chocolate or / and other additions.
  • Transfer ice cream into a freezer-safe container and place in the freezer for at least 2 hours to harden. Enjoy!

Author: Ben | Havocinthekitchen

Hi - I'm Ben, a blogger, recipe developer, and food photographer. I'm glad you're here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.

12 thoughts on “Dulce de Leche Ice Cream”

  1. Even though is pretty darn windy and cold her win San Diego, California I would eat this in a heartbeat! I love the fact that you added the ground coffee, not only for flavor, but it gives it a toothsome quality. Pecans are my favorite nut and with the dulce de leche you can’t go wrong.
    That post Brigadeiro – Brazilian Sweets had me rolling with laughter Ben. “The bad news was I wasn’t really able to sample it since I needed to lick the wall and ceiling.” Classic line!
    Kevin | Keviniscooking recently posted…Cream of Broccoli SoupMy Profile

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