Makesabout 1 1/2 quarts
- Active time:15 min
- Start to finish:2 1/4 hours
ADAPTED FROM MARIANA CRESPO TIENDA DEL ENCUENTRO, BUENOS AIRES
May 2007
This is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period. The most blissful thing about it is that it's not too sweet; the delicate caramel essence isn't obscured by sugar. And since it's not a custard-based ice cream, it's easy to make.
-
2
cups
whole milk
-
1
cup
heavy cream
-
1
lb
dulce de leche (about 1 2/3 cups; preferably La Salamandra brand)
-
1/8
teaspoon
pure vanilla extract
-
3/4
cup
chopped pecans (2 1/2 to 3 oz), toasted
-
Special equipment:
an ice cream maker
-
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
-
Freeze mixture in ice cream maker until almost firm, then fold in pecans.
-
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Cook's note: Ice cream keeps 1 week.
