As we all know, sweet desserts are one of the best ways to bring joy to any occasion. Whether you are celebrating a birthday, an anniversary or simply enjoying a quiet night in with your loved ones, a decadent dessert can make it all the more special. That’s why I am thrilled to share with you my recipe for homemade dulce de leche ice cream – a rich and creamy treat that is sure to satisfy your sweet tooth.
This easy recipe takes less than 30 minutes to prepare and requires only a few simple ingredients that you probably already have in your kitchen. It’s perfect for those times when you want to indulge in something delicious but also want to skip a trip to the store. Plus, the end result is so much better than anything you could buy from the store!
As someone who has a passion for both Brazilian and American cuisine, I can tell you that dulce de leche is one of my all-time favorite ingredients. It has a rich caramel flavor that adds depth and complexity to pretty much any dessert. And there’s no better way to enjoy it than in this homemade ice cream recipe.
So without further ado, let’s get started on making this mouthwatering dulce de leche ice cream!
Why You’ll Love This Recipe
This homemade dulce de leche ice cream recipe is pure bliss on a hot summer day. If you’re a fan of rich and creamy desserts, then you’ll fall in love with this recipe. With only a handful of ingredients, you can make a batch of this delicious ice cream in no time.
What makes this recipe truly special is the addition of dulce de leche. If you’ve never tried this caramel-like sauce before, get ready to be wowed. Dulce de leche is made by slowly heating sweetened condensed milk until it turns into a thick and creamy sauce. It’s like caramel but even better.
When you combine dulce de leche with heavy cream, whole milk, and sugar, you get an ice cream that’s out of this world. The ice cream is smooth and velvety with a rich caramel flavor that will leave your taste buds wanting more.
Another reason to love this recipe is how easy it is to make. You don’t need any fancy equipment like an ice cream maker to enjoy homemade ice cream. All you need is a whisk and some elbow grease. Plus, you can customize this recipe to your liking by adding in mix-ins like chocolate chips or nuts.
Overall, this homemade dulce de leche ice cream recipe is perfect for anyone who loves decadent desserts that are easy to make. With its rich and creamy texture and caramel flavor, you won’t be able to resist going back for seconds (or thirds).
Before making Homemade Dulce De Leche Ice Cream Recipe, make sure you have all the necessary ingredients on hand. Below is a list of ingredients you’ll need:
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3/4 cup Sugar
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Dulce de Leche
- 4 Egg Yolks
- 1 can (13.4 oz) Sweetened Condensed Milk
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1/2 cup Dulce de Leche
These ingredients produce exceptionally rich and creamy dulce de leche ice cream, but feel free to experiment with variations or substitutions mentioned in the next sections.
The Recipe How-To
Before we dive into making the homemade dulce de leche ice cream recipe, make sure all your ingredients are gathered on your kitchen counter. Trust me, you don’t want to start running around in the middle of making this dessert.
Pour 2 cups of whole milk and 1 cup of heavy cream into a heavy saucepan. Mix them together with 1 and 1/4 cups of sugar [Tip: You could use both granulated or brown sugar for this recipe].
Heat the mixture over low heat, occasionally whisking it, until it simmers.
In a separate bowl, beat 6 egg yolks until they turn pale.
Slowly pour a large spoonful of the heated sweetened milk mixture into the egg yolk while constantly whisking to prevent the yolks from curdling.
Gradually add more of the heated sweetened milk mixture to the egg yolks, still whisking continuously.
Pour this egg yolk mixture back into the saucepan with the remaining heated sweetened milk mixture and continue heating it over low heat while constantly stirring but without letting it boil.
The mixture begins to thicken after about 10 minutes over low heat.
Once it has thickened to a custard-like consistency, remove the saucepan from heat and pour one can [14oz] of sweetened condensed milk [Tip: Dulce de Leche sweetness heavily depends on how much caramelization you want so add as much as wanted] into the saucepan along with one cup of dulce de leche and mix until dissolved.
Next, pour in 1 cup of heavy whipping cream and 2 teaspoons of vanilla extract (you may use vanilla bean instead) and mix together with a spatula until everything is fully combined.
Pour this mixture into your ice cream maker and follow your respective manufacturer instructions.
Once it’s all done in the ice cream maker, (make sure it has a creamy texture), store it in an airtight container and freeze for about 3 hours, or until firm.
After the ice cream has set and becomes frozen, you can serve topped with additional dulce de leche, whipped cream, or sprinkles of sea salt. Enjoy this creamy rich dessert as is or make ice cream sandwiches or even use it to top your favorite cake as a twist on frosting.
Substitutions and Variations
Now, this is where things get interesting. While this recipe for homemade dulce de leche ice cream is already delicious as is, there are several substitutions and variations you can make to put your own spin on it.
First off, you can substitute coconut milk for the heavy cream for a dairy-free option that’s just as creamy and indulgent. You can also use half and half in place of the whole milk if you prefer a richer, more decadent ice cream.
If you’re looking for a no-churn version of this recipe, you can skip the churning step altogether and freeze the mixture in a container. Just make sure to stir the ice cream every 30 minutes until it’s frozen through to prevent ice crystals from forming.
For a fun twist on this classic recipe, try adding in some Haagen-Dazs Dulce de Leche ice cream cake or swirl in some caramel sauce while churning. You could also add chopped nuts or bits of chocolate for some crunch.
Finally, for a unique flavor combination, try adding in a vanilla bean or a pinch of kosher salt along with the sweetened condensed milk. This will give your homemade ice cream a rich, creamy dulce de leche flavor that’s perfectly balanced with subtle hints of salt and vanilla.
The possibilities are endless when it comes to customizing this easy recipe homemade dulce de leche ice cream recipe, so don’t be afraid to get creative and experiment with different variations until you find your perfect scoop.
Serving and Pairing
After patiently waiting for your homemade Dulce De Leche Ice Cream to set, it’s time to serve and enjoy! There are countless of pairing options for this rich and creamy dessert, but allow me to share some of my personal favorites.
Firstly, I think it’s always safe to pair ice cream with fresh fruits that have a hint of tanginess to balance out the sweetness of the ice cream. My go-to fruit pairings are sliced bananas or berries. The contrast in texture and flavors complements each other so well.
If you’re feeling adventurous, try making an ice cream cake with your Dulce De Leche Ice Cream as the star flavor. Layer thin sheets of cake or wafer cookies with a generous scoop of the ice cream in between each layer. Get creative with toppings like caramel sauce, nuts or whipped cream.
For those who are fond of warm desserts, you can also place a scoop of the ice cream on top of a freshly baked brownie, chocolate chip cookie or warm apple pie. The warmth from the baked goods will soften the ice cream and create a melt-in-your-mouth experience.
Lastly, if you’re looking to indulge without guilt, serve your Dulce De Leche Ice Cream with slices of mango or pineapple sprinkled with chili powder or Tajin for a sweet-savory kick that’s perfect for any season.
No matter how you decide to serve it, this easy recipe homemade Dulce de Leche ice cream is sure to satisfy your sweet tooth cravings any day.
Make-Ahead, Storing and Reheating
One of the best things about this homemade dulce de leche ice cream recipe is that you can easily make it ahead of time and store it in your freezer for later. Simply churn the mixture according to the recipe instructions, then transfer it to an airtight container and freeze for up to 2-3 weeks.
When you’re ready to serve the ice cream, simply let it thaw on the counter for 10-15 minutes before scooping. I personally love serving this ice cream with a drizzle of caramel or some toasted nuts for added crunch.
If you have any leftovers, simply store them in an airtight container in the freezer. Just be aware that homemade ice cream will harden quite a bit in the freezer, so you may need to let it sit out for a few minutes before scooping again.
Finally, if you want to reheat any leftover dulce de leche sauce, simply warm it up in a double boiler or microwave. I recommend adding a splash of heavy cream to thin it out a bit and give it that silky smooth texture it’s known for.
Overall, this is an incredibly versatile recipe that lends itself well to make-ahead preparation and storage. So go ahead and enjoy your rich and creamy dulce de leche ice cream anytime you like!
Tips for Perfect Results
For perfect results, follow these tips when making homemade dulce de leche ice cream:
1. Use quality ingredients: Start with high-quality ingredients like fresh dairy products and sweetened condensed milk.
2. Use a heavy saucepan: Use a heavy saucepan to prevent scorching and ensure even heating.
3. Watch the heat: When cooking the dulce de leche, use low heat and stir constantly to prevent burning or sticking.
4. Don’t overcook the dulce de leche: Cook the dulce de leche until it reaches the desired consistency, but avoid overcooking it as this can cause it to become too thick and difficult to mix into the ice cream base.
5. Chill thoroughly: The ice cream base should be well-chilled before churning it into ice cream.
6. Churn properly: Follow the instructions for your ice cream maker carefully, as proper churning is important for achieving a smooth texture.
7. Add mix-ins after churning: If you’re adding mix-ins like chocolate chips or caramel swirls, fold them in gently after churning instead of mixing them in during churning to avoid overworking the ice cream.
8. Store properly: Once made, store the ice cream covered in an airtight container in your freezer for up to three months.
By following these tips, you can achieve a rich, creamy dulce de leche ice cream that will satisfy any sweet tooth. So what are you waiting for? Grab your ingredients and get churning!
Now that we’ve gone through the ingredient list, the steps, and the serving suggestions, you might have some questions about this homemade dulce de leche ice cream recipe. Fear not, as I have compiled a list of frequently asked questions and my personal tips to help you achieve perfect results every time. Read on to find answers to your doubts and make your homemade ice cream experience sweeter!
What is dulce de leche ice cream made of?
I’ve got a simple recipe for making some delicious dulce de leche ice cream with just a few ingredients. You’ll need some milk, cream, sugar, vanilla, and of course, some dulce de leche. It’s a quick and easy treat that you can whip up in no time!
How long does it take for condensed milk to turn into dulce de leche?
One delicious way to make dulce de leche is by cooking a can of condensed milk for 2-3 hours. The longer you cook it, the darker and thicker the resulting caramel will be – 2 hours for a lighter caramel and 3 hours for a richer, darker indulgence. While you’re cooking the can, don’t forget to keep an eye on the water level in the pot and add more as needed to ensure the can stays completely submerged.
Is dulce de leche just sweetened condensed milk?
A luscious caramel sauce with a dense, creamy consistency can be concocted by using only one ingredient; sweetened condensed milk. This sauce is known as Dulce de leche.
Is dulce and condensed milk the same thing?
When comparing dulce de leche and caramel, it’s important to note that their main distinguishable factor lies in their ingredients. Dulce de leche is typically composed of condensed milk or a combination of milk and sugar, while caramel is made solely from sugar and water.
In conclusion, this homemade dulce de leche ice cream recipe is a perfect blend of creamy goodness and rich, indulgent flavors. With just a few ingredients, you can create a dessert that will impress even the most discerning palates.
This recipe is not only easy but also customizable to suit your preferences. You can add toppings such as caramel, coconut or sprinkles to make it even more mouth-watering. Additionally, the recipe is flexible enough that you can substitute ingredients and try out variations without compromising on taste.
Whether enjoyed on its own or served with other desserts like a cream cake or gelato, this dulce de leche ice cream is sure to be a crowd-pleaser. And if you have any leftovers (which is unlikely!), you can store them in the freezer for later.
So why not give this sweet treat a try? With our detailed instructions and handy tips, there’s no reason not to indulge in some homemade dulce de leche ice cream today. So, grab your ingredients and start whipping up a batch of this creamy deliciousness- your taste buds (and your family) will thank you!
Homemade Dulce De Leche Ice Cream Recipe
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy cream
- 1 cup milk
- 6 large egg yolks
- 2 tablespoons sugar
- Fill a large pot 3/4-full with water. Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil. Reduce heat and simmer for 3 hours, adding more water as necessary. Remove from the heat and let sit until cool enough to handle. Watch the can carefully to make sure it does not start to bulge. If the can does begin to bulge, remove from the heat and let cool. Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking (only partially submerged in water once the can has been pierced). When the can has cooked for 3 hours, set aside to cool completely before opening.
- (If you are uncomfortable using the whole can method, you can cook the condensed milk, out of the can, over a double boiler, stirring every 5 minutes, for about 3 to 4 hours, or until it has achieved a deep golden color. Or, alternatively, purchase canned dulce de leche at your local supermarket.)
- Once the dulce de leche has cooled, make the ice cream base: In a medium heavy saucepan, combine the cream and milk and bring to a gentle boil over medium heat. In a heatproof large bowl, whisk the egg yolks, 3/4 of the dulce de leche, and granulated sugar until smooth and pale. When the milk comes to a boil, whisk 1 cup of the hot cream mixture into the egg yolk-sugar mixture until smooth. Gradually add the egg mixture in a slow, steady stream to the hot cream in the pan, whisking to combine. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. When the ice cream is nearly completely churned, spoon in the remaining dulce de leche to create a swirl in the ice cream. Transfer to an airtight container and freeze until ready to serve.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.