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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 8 |
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Caramel swirled ice cream! Luscious... Cook time includes freezing. Ingredients:
1 1/2 cups heavy cream |
1 1/2 cups milk |
1 cup dulce de leche, home-made or store bought |
6 egg yolks |
1/2 cup sugar |
1 pinch salt |
Directions:
1. In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche.
2. Stir mixture constantly until well blended, about 5 minutes.
3. In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt.
4. Gradually add the hot cream mixture and whisk until they are fully incorporated.
5. Transfer the mixture to a saucepan.
6. Cook over medium-low heat, stirring with a wooden spoon or spatula, until the custard thickens, about 10 minutes; do not boil.
7. Pour the custard through a cheesecloth lined strainer set over a clean bowl.
8. This will strain any lumps and leave a smooth custard.
9. Nestle the custard bowl in a larger one filled halfway with ice and water and cool the custard to room temperature.
10. Stir this mixture occasionally.
11. Refrigerate until chilled, at least 1 hour.
12. Transfer chilled custard to an ice cream maker and freeze according to the manufacturer’s instructions.
13. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream to get the swirled effect.
14. Harden off/freeze finished ice cream until firm, 3 to 4 hours.
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