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Dulce de Leche ice-cream

Prep: 15 mins
Cook: 5 mins
Dulce de Leche ice-cream
Dulce de leche involves the process of slowly cooking milk that results in a unique caramel colour and a rich, nutty taste. And this ice-cream is scrumptious.
 

1 tbsp caster sugar

1 tbsp dextrose

5g ice-cream stabiliser (optional)*

500ml milk

350g dulce de leche

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.

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

Recipe and image from Argentinian Street Food, Enrique Zanoni & Gaston Stivelmaher, Murdoch Books.

Serves
makes 1 litre of ice-cream

Preparation Time
15 minutes

Cooking Time
5 minutes

Main ingredients
Dairy, Sugar

Recipe Type
Party Food, Dessert, Entertaining

Level of Difficulty
Easy

* Ice-cream stabilisers helps to minimize the formation of ice crystals as the ice-cream freezes and helps to create a creamy texture.

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