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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%)
 

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