June is here and Summer is just around the corner. We all love ice cream and one flavor that you should try is Dulce De Leche. If you have visited my blog before, you know that I enjoy using this milk-based caramel for different treats and today I’m incorporating my dulce de leche into my ice cream cream custard.
To prepare your homemade dulce de leche you just need a can of sweetened condensed milk, the oven method is super easy to follow.
Let’s start with the recipe.
For the homemade dulce de leche
1 can sweetened condensed milk by Magnolia
For the ice cream
3 and ¾ cups half & half
homemade dulce de leche (from one can of sweetened condensed milk)
3 large eggs at room temperature
½ teaspoon vanilla extract
pinch of salt
Dulce de leche (for this, you have to add one more can of sweetened condensed milk) – optional
For the dulce de leche (Oven Method)
1.- Preheat oven to 400 F. Pour the sweetened condensed milk into an oven safe container. Grab a piece of foil and cover it well.
2.- Grab the container with the foil and place it into a bigger one. Fill this bigger container with hot water (half way). This is going to be a water bath for the sweetened condensed milk to cook in.
3.- Transfer it to the oven and bake for about 75 minutes. About 45 minutes later check if the water level is still the same. If not, fill it with more water.
4.- After 75 minutes, you will see a dark layer on top, that means is ready. If you don’t see a dark layer on top, continue baking for 10-15 more minutes. Baking time should not be more than 2 hours. The longer you bake, the darker your dulce de leche will be.
5.-Remove from the oven and using a spoon mix really good until everything looks smooth. This dulce de leche will thicken when it cools. Cool at room temperature.
For the ice cream
1.- In a medium size saucepan, mix half & half, the homemade dulce de leche (from 1 can of sweetened condensed milk) and vanilla extract. Mix well over medium heat. Grab a spatula or a whisk and mix until it comes to a boil.
2.- In a big heat-proof bowl, whisk eggs. Add 2 cups of the hot mixture and whisk fast so your eggs don’t cook. After mixing those 2 cups, and more hot mixture in small amounts until everything is well combined.
3.-Pour the mixture into a clean saucepan and cook over medium heat for about 5 minutes. You will know it’s ready when the mixture thickens and coats the spatula/spoon.
4.- Quickly pass this mixture through a sieve into a clean bowl. This will help to catch any leftover eggs that did not mix well. Place this bowl on top of a bigger one filled with iced water. Let it cool to room temperature and then chill in the fridge for a couple of hours.
5.- After it has been chilled, churn your ice cream according your ice cream maker instructions for about 25 minutes in low speed.
6.- Pour the mixture into an ice cream container or a loaf pan and if you want, you can swirl some extra dulce de leche, just add some teaspoons on top and using a knife make swirls. Cover with a lit or plastic wrap.
7.- Chill in the freezer overnight. Serve an enjoy!