September 9, 2011 | Desserts
I know, I told you I wasn’t going to be making any more ice cream this summer. But that was before I made this ice cream. Have you ever had real dulce de leche? I mean like the La Salamandra dulce de leche my friend recently brought me back from Buenos Aires, Argentina? It’s sinfully good, slightly addictive – and it turns out, it makes a killer ice cream. I served this for an event last week over a chocolate chocolate chip cookie base sprinkled with some chopped hazelnuts.
I had lots of cookie crumbs left over from cutting out these cute little perfect cookie circles, so I crumbled all of that up and mixed it in with the leftover ice cream for a sort of cookies and cream ice cream, only better. Much, much better! This is also an easier ice cream base than many of my recipes which begin with an egg based custard. It’s fast, its’ slightly lower in fat, but it’s one of my favorite flavors of the summer!
- 8 cups (1/2 gallon) half and half
- 1 cup sugar
- 1½ cups dulce de leche
- 1 tablespoon vanilla extract
- chopped hazelnuts, optional
- Heat 2 cups of the half and half with the sugar until hot and sugar has dissolved, but don’t let boil. Remove from heat and whisk in the dulce de leche until completely melted. Add remaining half and half and vanilla extract and cool in the refrigerator completely. Freeze in an ice cream machine according to manufacturer’s directions, then freeze completely in the freezer. Serve optionally garnished with chopped hazelnuts.
I adore dulce de leche,this looks delicious.
I was going to call you on that ‘last’ ice cream business but seem you’ve taken care of that…and I’m so glad you did just one more. Love this.
Not to be picky, but 2 pints is 1 quart or 4 cups
Thanks for catching that – I meant to type 2 quarts, but just to show you I know my kitchen math, I actually made it 1/2 gallon.