Dulce de Leche Ice Cream

5 from 1 vote

Rich, creamy Dulce de Leche Ice Cream combines a homemade custard ice cream base, dulce de leche, and chocolate-covered pretzels. It's an ultra, decadent treat that you simply must try this summer!

Prep Time50

Chill Time4

Total Time4 50

Course: Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Equipment

Ingredients

4 large Egg Yolks
2 cups Heavy Cream
1 cup Whole Milk
1/2 cup Dulce de Leche
2 tsp Vanilla Extract
1 cup Chocolate Covered Pretzels broken into small pieces

US Customary - Metric

Instructions

Before starting, it's best to chill the ice cream attachment bowl in the freezer for 20-24 hours.
In a large heatproof bowl, whisk together the egg yolks. Set to the side.
4 large Egg Yolks
In a medium saucepan, combine the heavy cream, whole milk, and dulce de leche over medium heat, occasionally whisking until it reaches 165ºF or bubbles appear around the edge. Do not let the mixture come to a boil. Remove from heat.
2 cups Heavy Cream, 1 cup Whole Milk, 1/2 cup Dulce de Leche
Temper the whisked egg yolks by slowly pouring the hot mixture into the bowl, whisking constantly. Once fully combined, pour the mixture back into the medium saucepan and heat over medium-high heat until slightly thickened. Be careful not to boil the mixture.
Pour the mixture back into the large heatproof bowl, then place it into a larger bowl of ice water to cool down. Once cooled, cover and place into the refrigerator for a minimum of 4 hours or, my preference, overnight.
Stir the vanilla extract into the chilled mixture right before you pour it into the Ankarsrum ice cream maker attachment.
2 tsp Vanilla Extract
Pour the dulce de leche ice cream mixture into the Ankarsrum ice cream freezer bowl, cover with the lid (paddle should be attached to the lid), then mix on medium speed for 20-30 minutes.
About 15 minutes into mixing the dulce de leche ice cream, stop the mixer briefly to add in the broken pieces of chocolate-covered pretzels. Alternatively, you can sprinkle them in as you transfer the dulce de leche ice cream to a well-sealed container.
1 cup Chocolate Covered Pretzels

Notes

The Ankarsrum Assistent Original® mixer with the Ankarsrum ice cream maker attachment was used for this dulce de leche ice cream. However, you can use any ice cream maker you prefer.
You can omit the chocolate-covered pretzels from this recipe or swap them out for crushed chocolate sandwich cookies.
This recipe calls for egg yolks—not the entire egg. Keep your egg whites stored in the refrigerator to make my dark chocolate macarons, lemon bar macarons, or Oreo macarons!
The Ankarsrum ice cream maker attachment includes a 1.5 Quart-size freezer bowl. It has a maximum capacity of 750 grams (or about 5 cups) of finished ice cream.
Be mindful not to churn the ice cream at a slower speed because ice crystals can form, which can cause the ice cream to freeze too hard.
Your homemade ice cream will keep in an airtight container for up to 2 weeks. If kept longer or not kept properly, ice crystals may start forming or develop a grainy texture.

Nutrition