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Dulce de Leche Ice Cream with Cinnamon Pirouette Topping Recipe

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★★★★★

4.7 from 96 reviews

This Dulce de Leche Ice Cream recipe features a luscious homemade dulce de leche base combined with rich cream, brown sugar, and egg yolks to create a creamy, indulgent frozen dessert. The ice cream is churned to perfection and topped with a swirl of dulce de leche and a cinnamon-pirouette crumble for a delightful texture contrast. Perfect for caramel lovers, this dessert balances sweetness and a hint of salt with smooth, velvety ice cream.

Ingredients

Scale

Dulce de Leche

  • 28 oz sweetened condensed milk (or store-bought dulce de leche)

Ice Cream Base

  • 2 cups heavy cream
  • 2 cups whole milk
  • ¾ cup brown sugar
  • 7 egg yolks
  • 1½ tsp vanilla extract
  • 1 tsp kosher salt

Topping

  • 4 French vanilla pirouettes
  • ¼ tsp cinnamon

Instructions

  1. Make Dulce de Leche: If using store-bought dulce de leche, skip this step. Remove the label and glue residue from the sweetened condensed milk can. Place the can on its side in a pot of boiling water, ensuring it is covered by at least 2 inches of water at all times. Boil for 3 hours for a darker, richer dulce de leche. Remove the can carefully and allow to cool before opening.
  2. Prepare Egg Yolks: In a medium bowl, whisk the egg yolks until smooth and set aside.
  3. Heat Cream Mixture: In a medium saucepan, whisk together heavy cream, whole milk, and brown sugar. Heat over low to medium heat, stirring frequently, and bring the mixture to a simmer at 190°F-195°F. Do not let it boil. Remove from heat immediately once simmer reached.
  4. Temper Egg Yolks: Gradually add about ¼ cup of the hot cream mixture to the egg yolks, whisking constantly to prevent scrambling. Repeat this process 6-7 times until the egg yolks are warmed up and tempered.
  5. Combine Dulce de Leche: Stir the dulce de leche into the remaining cream mixture, reserving about half a can to top the ice cream later.
  6. Cook Custard: Pour the tempered egg yolk mixture back into the saucepan with the cream mixture. Cook over low to medium heat, whisking constantly until the mixture returns to a simmer and thickens enough to coat the back of a spoon, about 8 minutes or until 190°F-195°F. Do not boil.
  7. Finish Custard Base: Remove from heat and stir in vanilla extract and kosher salt. Strain the custard through a fine mesh strainer into a large bowl to ensure smooth texture.
  8. Chill Base: Place the bowl in the freezer or in a larger bowl filled with ice. Stir the custard every 10-15 minutes until fully chilled, about 1 hour.
  9. Churn Ice Cream: Pour the chilled custard mixture into an ice cream machine and churn according to manufacturer instructions, approximately 20 minutes, until it reaches a soft-serve consistency.
  10. Assemble and Freeze: Transfer the churned ice cream into a loaf pan. Spoon the reserved dulce de leche over the top and swirl gently with a butter knife to create marbled patterns. Freeze overnight until firm.
  11. Prepare Topping: Crush the French vanilla pirouettes into small pieces, mix with cinnamon, and sprinkle over the ice cream just before serving to add a crunchy, spiced finish.

Notes

  • Ensure the sweetened condensed milk can is always submerged in water during boiling to avoid the risk of explosion.
  • Tempering the eggs carefully is important to prevent them from curdling in the hot cream.
  • Use a fine mesh strainer to keep the custard silky smooth without any lumps.
  • Chilling the custard base before churning is essential to achieve the right ice cream texture.
  • If you don’t have an ice cream machine, pour the base into a shallow dish and freeze, stirring vigorously every 30 minutes until frozen to mimic churning.
  • Adjust the salt to balance the sweetness to your taste.

Keywords: dulce de leche ice cream, homemade ice cream, caramel ice cream, dulce de leche dessert, creamy ice cream recipe

Find it online: https://kitchenbyclara.com/dulce-de-leche-ice-cream-with-cinnamon-pirouette-topping-recipe/