When I was in Mexico I ate an embarrassing amount of dulce de leche.
Dulce de leche drowned chocolate ice cream. Dulce de leche crepes. Dulce de leche drizzled doughnuts. Dulce de leche everything.
You can blame me though—you would too if you were in Mexico and had an unlimited supply of it.
In honor of this delicious topping, I made Dulce de Leche Gelato with dulce de leche cookie chunks. Unfortunately I don’t have the recipe for the cookie chunks, because they resulted from a experimental recipe flop, but I think nearly any type of crushed cookie would work fine for this recipe (oatmeal especially, yum!).
The recipe for the ice cream base is creamy and caramel-y, but not too sweet. It took a matter of ten minutes and seven people for the entire batch to be eaten, and we were licking our bowls afterwards. Let me tell you, I can foresee a lot of this ice cream in my future. A lot.
Dulce de Leche Gelato
recipe adapted from this book
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2/3 cups sugar
- 1 cup dulce de leche
- 1/2 cup crushed cookies
- Combine the milk and heavy cream in a saucepan and heat over medium-low heat until bubbles start to form. Stir occasionally.
- In another bowl, whisk the egg yolks and sugar together until the mixture is thick and pale yellow.
- Gradually pour about 1 cup of the hot milk mixture into the egg yolks, whisking the entire time.
- Add the egg yolk sugar milk mixture back in the saucepan. Whisk until smooth.
- Heat the mixture until it is 185 degrees, and thick enough to coat the back of a wooden spoon.
- Pour the base into a bowl, cover the top with ceram wrap, and allow to cool.
- Whisk in the dulce de leche, and then refrigerate until cold.
- Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions. Right before the ice cream is finished, add the crushed cookies and allow to process for about 10 seconds.
- Place the ice cream into a container, and then freeze for several hours. Enjoy!