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
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
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