Dulce de Leche Ice Cream Recipe

April 1, 2014
Dulce de Leche Ice Cream Recipe

You had us at dulce de leche. Now imagine dulce de leche ice cream – does it get any more indulgent? Try this recipe from beautiful new cookbook Argentinian Street Food.

Preparation time: 15 minutes. Cooking time: 5 minutes. Refrigeration time: 3–6 hours

Makes 1 Litre

Ingredients

1 tablespoon caster (superfine) sugar
1 tablespoon dextrose
5 g (1⁄8 oz) ice-cream stabiliser (optional)
500 ml (17 fl oz/2 cups) milk
350 g (12 oz) dulce de leche

Method

1. Combine the sugar, dextrose and stabiliser, if using. heat the milk in a saucepan to just below boiling and add the dry ingredients in a steady stream, whisking to prevent lumps forming. Put the dulce de leche in a heatproof bowl, pour over the hot milk mixture and mix with a hand blender until well combined. Transfer to a container.Cover the surface with plastic wrap and refrigerate for 3–6 hours.

2. Churn in an ice-cream maker according to the manufacturer’s instructions. serve immediately or store in the freezer.

Recipes and images from Argentinian Street Food by Gaston Stivelmaher & Enrique Zanoni, published by Murdoch Books, RRP $ 29.99, photographed by Akiko Ida

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.

SUBSCRIBE

 

You Said

Comments

Win 10K cash
Win 10K cash