The dulce de leche thickens the ice cream base so there is no need to make a custard with eggs to achieve a velvety smooth consistency.
1. Place a 1-quart freezer-safe container with a tight-fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.
2. To a medium saucepan set over medium heat, add cream and milk and bring just to a simmer. Remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and salt and transfer to a medium bowl; place bowl over an ice bath or refrigerate until cold.
3. Transfer custard to an ice cream maker and churn according to the manufacturer’s instructions. Enjoy right away or transfer to a freezer-safe container to chill until firm.
4. To serve: Scoop into dishes, using a vegetable peeler, peel chocolate curls or shavings over top.
The dulce de leche thickens the ice cream base so there is no need to make a custard with eggs to achieve a velvety smooth consistency.
1. Place a 1-quart freezer-safe container with a tight-fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.
2. To a medium saucepan set over medium heat, add cream and milk and bring just to a simmer. Remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and salt and transfer to a medium bowl; place bowl over an ice bath or refrigerate until cold.
3. Transfer custard to an ice cream maker and churn according to the manufacturer’s instructions. Enjoy right away or transfer to a freezer-safe container to chill until firm.
4. To serve: Scoop into dishes, using a vegetable peeler, peel chocolate curls or shavings over top.
