Helado de Dulce de Leche

Nutrition · per serving

Steps

1. 1

   Place a shallow freezer-safe container in the freezer before you start so it is thoroughly cold when the ice cream base is ready. Set up a bowl of ice water for rapid cooling.

2. 2

   In a medium saucepan, combine the whole milk, double cream, 180 g dulce de leche, vanilla extract, and fine salt. Warm over medium-low heat, whisking often, until the dulce de leche is fully dissolved and the mixture is steaming but not boiling.

   120 ml whole milk180 ml double cream180 g dulce de leche1 tsp vanilla extract1 pinch fine salt
3. 3

   In a heatproof bowl, whisk the egg yolks with the caster sugar for 1 minute until slightly lighter and smooth. This helps the yolks disperse evenly and reduces the risk of scrambling.

   3 egg yolks20 g caster sugar
4. 4

   Slowly pour about one-third of the hot milk mixture into the yolks while whisking constantly to temper them. Then return everything to the saucepan.

   3 egg yolks20 g caster sugar120 ml whole milk180 ml double cream180 g dulce de leche1 tsp vanilla extract1 pinch fine salt
5. 5

   Cook over low heat, stirring constantly with a silicone spatula and scraping the bottom and corners, until the custard thickens enough to coat the back of the spatula, about 4 to 6 minutes. If you have a thermometer, aim for 82-84 C; do not let it boil or the yolks may curdle.

   3 egg yolks20 g caster sugar120 ml whole milk180 ml double cream180 g dulce de leche1 tsp vanilla extract1 pinch fine salt
6. 6

   Immediately pour the custard into a clean bowl and set it over the ice bath. Stir for several minutes until cold to the touch. Quick chilling improves texture and food safety.

7. 7

   Transfer the cold base to the chilled container, cover, and freeze for 20 minutes. Stir vigorously, scraping the frozen edges into the centre. Repeat this freezing and stirring cycle 2 more times, until the mixture is thick, creamy, and nearly scoopable.

8. 8

   Freeze for a final 10 minutes to firm slightly. Serve in chilled bowls with the remaining 20 g dulce de leche spooned over the top.

   20 g dulce de leche

Origin & History

Helado is a beloved part of Argentine dessert culture, strongly influenced by Italian immigration and local dairy traditions. Dulce de leche became one of the country's signature flavours, and helado de dulce de leche is now a classic found in heladerias across Argentina. Rich, sweet, and deeply caramelised, it is one of the most iconic Argentine frozen desserts.