← Back to Search Results
American
Dulce de Leche Ice Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Butterscotch chips imbue this classic Mexican flavor with rich caramel. The candy nuggets add a cool, crisp bite and, if you are a nut aficionado, roasted cashews are a delicious addition. Add 1 cup coarsely chopped roasted nuts during the last 15 seconds of churning.

Ingredients

  • 2 cups half and half or milk
  • 4 large egg yolks
  • ½ cup sugar
  • 2 cups, 12 ounces, butterscotch chips, divided
  • 1 cup heavy or whipping cream
  • 1 teaspoon vanilla extract

Directions

Prepare a large bowl or pan of ice water.

In the top of a double boiler, heat the half-and-half over simmering water until steaming.

In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half.

Stir with a silicone spatula or spoon and cook over simmering water for about 8 minutes.

Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more.

Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla.

Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions.

When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more.

Transfer to a container, cover, and freeze until firm, about 2 hours.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

661kcal (33%)
121mg (12%)
1mg (1%)
213mcg RAE (7%)
418mg
105mg
7g
58g
5g
70g
168mg (56%)
50mg (2%)
27g (135%)
45g (70%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
big-fat-cookies Big Fat Cookies
by Elinor Klivans
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?