Homemade Dulce de Leche Ice cream (no eggs, no churning)
As far as homemade no-churn ice creams go, it’s really Nigella Lawson who cracked the code for us. Here, I build upon her technique by first making some Dulce de Leche, a South American classic, and then using the cooled Dulce de Leche to whip up ice cream with some heavy whipping cream
Servings Prep Time
4serving 20minutes
Cook Time Passive Time
30minutes 480minutes
Servings Prep Time
4serving 20minutes
Cook Time Passive Time
30minutes 480minutes
Ingredients
Instructions
  1. Place the unopened can of condensed milk, horizontally (not standing) in a saucepan and pour enough water to come up an inch or so above the can. Place over a medium-high flame and bring the water to a boil. Once the water boils, bring it down to a simmer and place a lid to cover saucepan (leaving a little gap for steam to escape). Let this cook for 2 hours. Add more water as needed to maintain the water level over the can.
  2. Turn-off the flame after 2 hours and remove the pan from the burner. Let the water cool before moving the can out of the water bath. Let the can cool completely before opening it. I’ve used 175gms, roughly ½ the can in the ice cream and the remaining as sauce.
  3. In a medium size saucepan, add 175 gm of dulce de leche, milk and sugar and constantly whisk over a low flame until there are no lumps. Take off the heat and let it cool completely.
  4. In the bowl of the stand mixer, whip the cream using the whisk attachment until it starts to thicken, but just before soft peaks form. Pour in the cooled dulce de leche mixture and add the vanilla extract and whisk for 10 minutes on a medium speed until the mixture is thick.
  5. Pour the mixture into a 9×5-inch loaf pan and wrap it tightly with cling film. Place it in the freezer for 6 hours, until completely frozen. Use the remaining dulce de leche as sauce while serving the ice cream.