Dulce de Leche Ice Cream with Macadamias
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Cook time: 
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Serves: 6-8
This ice cream is easy and delicious and doesn't require a lot of work. However, it does take a while to make, because you have to wait for the custard to chill and for the ice cream to freeze. It's definitely worth the wait, though!
  • 240ml (or 1 cup) whole milk
  • 480ml (or 2 cups) whipping cream
  • 150g (or ¾ cup) granulated sugar
  • 1 15-cm (or 6-inch) vanilla bean
  • pinch of salt
  • 5 egg yolks
  • 330g (or 1 cup) of homemade dulce de leche
  • 100g (or a heaped ¾ cup) toasted and salted macadamia nuts
  1. Start with the ice cream. In a large saucepan, combine the whole milk, 240ml (or 1 cup) of the whipping cream, 100g of sugar and the salt. Split the vanilla bean lengthwise and, using the tip of a knife, scrape out the seeds. Add the seeds and the bean to the pan.
  2. Pour the remaining 240ml (or 1 cup) of cream in a medium-sized bowl and set a strainer over the top. Add the yolks to another medium-sized bowl, add the remaining 50g (or ¼ cup) of sugar and whisk together with a little splash of the milk mixture.
  3. Gently heat the milk mixture over medium-high heat, stirring to dissolve the sugar. Once the sugar has dissolved, crank up the heat and bring the mixture to scalding point.
  4. While whisking continuously, slowly pour the hot milk mixture into the egg mixture. Once all the liquid has been added, pour the mixture back into the saucepan. Gently heat the mixture over low heat, whisking continuously, until the mixture has thickened and can coat the back of a spoon.
  5. NOTE: To test whether the mixture - or crème anglaise - is done, dip a spoon in the mixture and run your finger through the custard down the back of the spoon. If the path you've just created with your finger holds its shape, the custard is done. If you are unsure about this step, you can use a sugar thermometer. The crème anglaise is done once the mixture reaches a temperature of 80°C (175°F).
  6. Take the crème anglaise off the heat and pour it through the sieve into the prepared bowl with cream. Stir to combine. Leave the custard to cool to room temperature, then cover with plastic wrap and chill the mixture in the fridge for at least an hour. Churn in your ice cream maker according to the manufacturer's instructions, or freeze the mixture 'manually' by placing it in a freeze-proof container in the freezer and stirring vigorously every half hour until it has frozen (this may take up to 3 hours, depending on the temperature of your freezer).
  7. As the ice cream churns, or freezes in your freezer, proceed with the dulce de leche ripple.
  8. In the bowl of a double boiler, gently heat the dulce de leche until soft and runny. Add the chopped nuts and stir to combine. Take off the heat and allow to cool to room temperature.
  9. Place the churned, frozen ice cream in a bowl, plop in dollops of the dulce d eleche mixture and gently fold it into the ice cream. Transfer the ice cream to a freeze-proof container and place in the freezer to firm up for at least 6 hours or overnight.
  10. Twenty minutes before serving, take the ice cream out of the freezer and allow to soften in the fridge or on the countertop. Enjoy!
If you feel like being lazy (we've all been there) just soften some store bought vanilla ice cream on your countertop for 20 minutes. In the meantime, prepare the dulce de leche ripple, fold it in after it has cooled a bit and place in the freezer for 6 hours before serving.
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/01/24/dulce-de-leche-ice-cream-with-macadamias/