Helado de Dulce de Leche

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Because the recipe is scaled for 2 servings, using a wide shallow container helps it freeze quickly enough within the time limit.
• •For a smoother result, strain the custard before chilling if you notice any tiny cooked egg particles.
• •If you have an ice cream machine, churn the chilled base instead of the stir-freeze method for an even silkier texture.
• •Serve slightly soft; this style is especially good with wafers or chopped toasted nuts, though nuts are not included here.

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