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Homemade Dulce de Leche Ice Cream (Emeril Lagasse) Recipe

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Homemade Dulce de Leche Ice Cream (Emeril Lagasse)
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Ingredients
5
Count
Nutrition
1403
Calories
Total time
385
Minutes
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Ingredients:

  • 2 cups heavy cream
  • 1 cup milk
  • 6 large egg yolks
  • 2 tbsp sugar

Directions:

  1. 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.
  2. (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.)
  3. 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.
  4. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1402.54 Kcal (5872 kJ)
Calories from fat 1069.2 Kcal
% Daily Value*
Total Fat 118.8g 183%
Cholesterol 1449.7mg 483%
Sodium 620.42mg 26%
Potassium 976.52mg 21%
Total Carbs 38.45g 13%
Sugars 27.93g 112%
Protein 51.15g 102%
Vitamin C 2.4mg 4%
Iron 6mg 33%
Calcium 623.1mg 62%
Amount Per 100 g
Calories 175.1 Kcal (733 kJ)
Calories from fat 133.48 Kcal
% Daily Value*
Total Fat 14.83g 183%
Cholesterol 180.99mg 483%
Sodium 77.46mg 26%
Potassium 121.91mg 21%
Total Carbs 4.8g 13%
Sugars 3.49g 112%
Protein 6.39g 102%
Vitamin C 0.3mg 4%
Iron 0.7mg 33%
Calcium 77.8mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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