Introduction

Dulce de Leche Ice Cream is a rich, creamy dessert that combines the smooth sweetness of caramelized milk with the coolness of homemade ice cream. This recipe guides you through making dulce de leche from scratch or using store-bought, resulting in a luscious treat with a crunchy cinnamon pirouette topping.

A close-up image of a two-scoop ice cream cone resting inside a clear glass, placed on a white marbled surface. The ice cream is a light beige color, creamy and smooth with a slightly melted texture dripping down the side of the cone. The cone itself has a classic waffle pattern, light brown and crisp. On top of the ice cream are three pieces of caramel popcorn, adding a golden, shiny, and textured contrast, along with small bits of crumbled chocolate sprinkled over the ice cream. The background is simple and light, giving full focus to the ice cream cone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 oz sweetened condensed milk (or store-bought dulce de leche)
2 cups heavy cream
2 cups whole milk
¾ cup brown sugar
7 egg yolks
1½ tsp vanilla extract
1 tsp kosher salt
4 French vanilla pirouettes
¼ tsp cinnamon

Instructions

Step 1: If making dulce de leche from sweetened condensed milk, remove the label and as much glue as possible from the can. Place the can on its side in a pot and cover with at least 2 inches of water. Boil for 2-3 hours, ensuring the can stays submerged—boil for 3 hours for a darker caramel flavor. Allow to cool before opening. If using store-bought dulce de leche, skip this step.
Step 2: In a medium bowl, whisk the egg yolks.
Step 3: In a medium saucepan, combine heavy cream, whole milk, and brown sugar. Heat over low-medium heat, whisking frequently, until the mixture simmers but does not boil. If using a thermometer, heat to 190°F-195°F, then remove from heat immediately.
Step 4: Temper the egg yolks by slowly adding about ¼ cup of the hot cream mixture while whisking constantly. Repeat adding small amounts 6-7 times until all the hot mixture is incorporated.
Step 5: Stir the dulce de leche into the cream mixture, reserving about half a can for topping.
Step 6: Pour the egg yolk mixture back into the saucepan and cook over low-medium heat, whisking constantly, until it reaches a simmer and thickens to coat the back of a spoon (about 8 minutes). Use a thermometer if desired to reach 190°F-195°F. Remove from heat.
Step 7: Stir in vanilla extract and kosher salt, then strain the mixture through a fine mesh sieve into a large bowl.
Step 8: Chill the mixture by placing the bowl in a larger bowl filled with ice or in the freezer, stirring every 10-15 minutes until fully chilled, about 1 hour.
Step 9: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes.
Step 10: Transfer the churned ice cream into a loaf pan. Dollop the reserved dulce de leche on top and gently swirl it with a butter knife to create marbled patterns.
Step 11: Freeze the ice cream overnight to set fully.
Step 12: For the topping, crush the French vanilla pirouettes, mix with cinnamon, and sprinkle over the ice cream when serving for a delightful crunch.

Tips & Variations

Use store-bought dulce de leche to save time, but homemade adds a richer flavor and creamier texture.
Ensure the egg yolks are tempered slowly to avoid scrambling.
Swap French vanilla pirouettes with crushed graham crackers or toasted nuts for different textures.
For a vegan option, substitute dairy with coconut milk and use a suitable thickener instead of eggs.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. To soften before serving, leave it at room temperature for 5-10 minutes. The topping is best added just before serving to maintain its crunchiness.

How to Serve

Seven scoops of light brown ice cream with a smooth, slightly cracked texture sit closely on brown parchment paper inside a metal tray. Three scoops form the top row, with two scoops in the middle and two scoops at the bottom, some melting with soft drips spreading underneath. A metal ice cream scoop with a worn wooden handle is placed on the left, holding one scoop. To the right above the tray, an empty white waffle cone rests on a white marbled surface. Crumbled walnut pieces are scattered near the cone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make dulce de leche without boiling the condensed milk can?

Yes, you can make dulce de leche by slowly heating sweetened condensed milk in a saucepan or baking it in a water bath. Boiling the can is traditional but requires caution to avoid accidents.

How do I know when the ice cream mixture is done cooking?

The custard is done when it thickens enough to coat the back of a spoon and reaches about 190°F-195°F. It should feel thicker and heavier as you stir, but do not let it boil.