Dulce De Leche Ice Cream

If you want a dessert that tastes much more complex and labor intensive than it actually is, this is your recipe. It only has a handful of ingredients, but is an amazing ice cream. It is delicious on its own, but add the pecans if you like a little crunch. Or, if you want to go all out, top it with some Butter Pecan Brittle. The additions are nice, but really all you need is a big bowl of this and nothing else.

Dulce De Leche Ice Cream

 

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Serves: 1.5 Quarts

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 16 ounces dulce de leche (about 1⅔ cup)
• ⅛ teaspoon vanilla extract
• ¾ cup pecans, toasted (optional)

Instructions

1. Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Chill in refrigerator or quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
2. Freeze mixture in ice cream maker until almost firm, then fold in pecans, if using.
3. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

Notes

Source: Adapted from Epicurious.

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