Dulce le Leche Ice Cream Recipe
A salted caramel custard ice cream base with swirls of dulce le leche throughout!
Click to rate!
Equipment
Ingredients
- 10 ounces dulce le leche - purchased or homemade
- ¾ cup turbinado sugar - see Ingredients Notes in post
- 3 tablespoons water
- 3 cups half and half
- ½ cup turbinado or white sugar
- ¼ teaspoon fine sea salt
- 4 egg yolks, beaten
- ½ teaspoon flake salt
Instructions
- In a medium pot over medium heat, melt ¾ cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns medium brown in color.
- Add the half and half, ½ cup of sugar, and salt to a saucepan (large enough to also hold the tempered egg yolks). DO NOT BOIL, but get it hot.
- Slowly add the hot half and half mixture to the beaten egg yolks. See post for additional information.
- When the egg/half and half mixture is warm (around 160℉), add it back into the saucepan.
- Reheat slowly to avoid curdling. The mixture should thicken and coat the back of a spoon. If you run your finger along the back of the spoon and the line stays clear, the mixture is properly thickened.
- Pour mixture into a container, cover, and chill thoroughly.
- Freeze the custard according to the manufacturer’s instructions. Add the flake salt in at the last 1-2 minutes of churning.
- Add ½ of the custard to a loaf pan or ice cream storage container. Drop dulce le leche by spoonfuls. Cover with the remaining custard. Freeze until ready to serve.
Notes
Yield is approximately 1.5 quarts.
Nutrition
Calories: 389kcal | Carbohydrates: 56g | Protein: 8g | Fat: 15g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com