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Dulce de Leche Ice Cream |
Makes about 1 1/2 quarts
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2 1/2 to 3 oz), toasted (optional)
Directions: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. Quick-chill
by putting bowl in a larger bowl of ice and cold water and stirring
occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm, then fold in pecans if using them. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
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