You won’t believe how good this tastes. For me, this homemade version even rivals Haagen-Dazs — I may never buy their Dulce de Leche again!
The trick here is the egg yolks. The flavor is fine without them, but you’ll end up with an ice cream that’s more ice than cream. The yolks make it smooth and give it a richer flavor.
The skim milk is only to save a bit of fat in such a rich recipe, but go ahead and use whole milk if you’d rather.
Makes about 4 cups
11 oz. skim milk
5.5 oz. heavy cream
13.4-oz. can dulce de leche (I used Nestle La Lechera)
1 tsp. vanilla extract
3 egg yolks
Combine the milk and cream in a large pot and bring to a boil over moderate heat. Remove from heat and whisk in the dulce de leche until dissolved. Add the vanilla and the egg yolks. Return to the stove and cook over medium-low heat for about five minutes, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
Pour the mixture into a bowl and place it in a larger bowl filled with ice water. Leave for 15-20 minutes until chilled, then pour into ice cream maker and churn according to the manufacturer’s instructions. Note that it will not freeze all the way in the machine, but once it gets firmer, transfer it to a container and place in the freezer until fully frozen.