Sea Salt Dulce De Leche Ice Cream Ice Cream Maker
Indulge in the perfect balance of sweet and salty with this creamy Sea Salt Dulce de Leche Ice Cream, made effortlessly in your ice cream maker. This homemade recipe combines the luscious richness of dulce de leche with a hint of sea salt, creating an irresistible caramel flavor with a sophisticated twist. A base of heavy cream, whole milk, and egg yolks ensures a silky, custard-like texture, while a swirl of dulce de leche adds ribbons of caramel decadence. Finished with a touch of vanilla and a sprinkle of sea salt, this gourmet dessert offers a luxurious treat for any occasion. Whether you're serving it at a dinner party or enjoying a quiet night in, this ice cream is bound to become a summer favorite. Perfect for fans of artisanal ice cream!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Dulce de leche
- 1 teaspoon Vanilla extract
- 1 teaspoon Sea salt
- 4 large Egg yolks
- 0.25 cup Granulated sugar
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and 3/4 cup of dulce de leche. Heat over medium heat, stirring occasionally, until steaming but not boiling.
In a separate medium bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
Slowly pour 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks.
Return the tempered yolk mixture to the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon (around 170°F or 77°C). Do not allow it to boil.
Remove the saucepan from the heat and stir in the vanilla extract and sea salt until fully dissolved.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely cold.
Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
While churning, gently swirl the remaining 1/4 cup of dulce de leche into the ice cream, creating ribbons of caramel goodness.
Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours to allow it to firm up before serving.
Scoop, serve, and enjoy your Sea Salt Dulce De Leche Ice Cream!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 35.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 186 mg | 14% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
