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Sea Salt Dulce De Leche Ice Cream (Ice Cream Maker)

5.0(8)

Had to share this after I tried it over the weekend! This one's a bit different than the others posted, due to the addition of toasted pecans (or dark chocolate crunchies, see note), and a sprinkle of sea salt before serving. Adapted from the Gourmet Today cookbook. Cooking time includes the mid-range chilling and freezing times.

by Muffin Goddess·published 2012-06-19

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Ice Cream

Servings

(4–6)

Total time

6h 15m

prep 15 min

Calories / serving

421 kcal

Ingredients (6)

serves

2 cups whole milkmilk
1 cup heavy creamheavy-cream
1 (16 ounce) jar dulce de leche (approx. 1 2/3 cups)
1/8 teaspoon vanilla extract (good-quality Mexican vanilla, if available)vanilla
3/4 cup chopped pecans, toasted, optional (see note)pecan
flaked sea salt, to tastesalt

Instructions (7 steps)

01In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
02Whisk in the vanilla extract.
03Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
04Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.

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Rich recipe — supports nutrition-aware planning.