Ice cream is my weakness. Especially on a ridiculously humid summer day. While the majority of my recent ice cream adventures involve fruit (like that delicious Strawberry Rhubarb Pie Ice Cream), I decided to turn one of my go-to easy desserts--this lovely Dulce de Leche Cheesecake--into a decadently awesome frozen treat. Which brings me to this fabulous Dulce de Leche Ice Cream.
It is everything right in this world. That rich, salty caramel mingling with the most divine vanilla ice cream and--I couldn't resist--tons of caramel-filled chocolate cups folded into the whole kit and caboodle to give that perfect amount of, well, awesome.
Once again, I used Jeni's ice cream base and once again I fell head over heels for it. I love that it is simple but substantial, the perfect vehicle for all this caramel-y goodness. I mean, witness:
And while eating this Dulce de Leche Ice Cream straight from the pan is amazing, I highly recommend sandwiching generous scoops between two chocolate-dipped waffles for an even more amazing dining experience. I shared details on how to make these tasty Dulce de Leche Ice Cream Waffle Sandwiches on Tan's lovely blog, Squirrelly Minds. Stop on by and say hello!
DULCE DE LECHE ICE CREAM
Adapted from Jeni's Splendid Ice Cream
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 3 ounces cream cheese, softened
- 1/8 teaspoon sea salt
- 1 1/3 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- 5 oz. caramel sauce (we use Trader Joe's Fleur de Sel Caramel Sauce, though I also like Kroger's brand)
- 15-20 caramel-filled chocolate cups, roughly chopped (we use these)
While the milk is boiling, put a ziplock bag in a tall, wide container (I used my blender) and fold the top over the container's edge so you can safely pour the boiled ice cream base into the bag. Set aside. After four minutes, take the pot off the heat and add the cornstarch slurry. Return to a boil for one minute, take off the heat again. Add the cream cheese to the boiled milk and whisk any clumps out.
Pour into the prepared ziplock bag, seal it, and submerge in an ice bath. If you're making the ice cream the same day, just make sure the base is very cold before adding it to the machine. Add the base to your frozen ice cream barrel and spin for 15 minutes. The base should be frozen, a little more liquid than soft serve. Add the vanilla extract and spin for another minute or two. Adding the extract now (as opposed to when you boil the base) helps preserve all of the flavor so the vanilla maintains its gorgeous taste when frozen.
Prepare a bread pan by lining it with wax or parchment paper. Drizzle 1/3 of the caramel sauce on the bottom and sprinkle 1/3 of the chocolate cups. Layer with 1/3 of the ice cream base. Repeat layers, ending on a layer of caramel sauce and chopped candy. Cover with plastic wrap and store in the coldest part of your freezer for at least 4 hours. Let it sit on the counter for 5-10 minutes before serving and enjoy!