As much as I would have liked my husband to try something “new” for Father’s Day, he wanted our favorite tacos. I used my CSA chard and an entire bunch of local spinach in the filling- SO delicious!! The dessert was a surprise, so I could try a new recipe of a favorite flavor. 🙂
My husband and I were at the Montreal Jazz Festival listening to an outdoor concert the first time we tried Dulce de Leche ice cream. It was a Haagen Dazs version, on a stick. We fell so in love with it that I remember the moment. 🙂
I made this version with lightly toasted pecans to celebrate Father’s Day this year. I had made a gelato version in the past that required making homemade dulce de leche– this seemed like such a (wonderful!) shortcut version to incorporate store-bought dulce de leche into a custard base. It was really creamy and delicious. I ran out of time to make pizzelles and served it in waffle bowls instead!
This recipe was adapted from Williams-Sonoma Taste. Happy Belated Father’s Day to all of the Fathers and Grandfathers! 🙂
- 1 pint (2 cups) whole milk, plus 2 tablespoons, separated
- 1 pint (2 cups) heavy cream
- 8 egg yolks
- 1/2 cup granulated sugar
- 2 13.4 oz cans Nestle LaLechera Dulce de Leche Caramel
- 1 cup raw pecan halves
- freshly ground pepper, optional
- In a small sauce pan, heat one pint of milk and cream over medium heat until bubbles appear around the edge of the pan.
- Meanwhile, in a medium stainless-steel bowl, beat egg yolks and sugar; then stir in warm milk mixture.
- Return the custard mixture to the small sauce pan and cook over medium-low heat, stirring constantly, until custard thickens and coats the back of a spoon, 170 degrees F, about 8 to 10 minutes.
- Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl. (While the custard is re-heating, I clean the original bowl and re-use it.)
- Using a whisk, stir 1 can plus about 1/4 of the additional can of Dulce de Leche into the warm custard.
- Once incorporated, set bowl over an ice bath. Stir occasionally until cooled.
- Cover with plastic wrap, pressing it directly on the surface of the custard, and let cool completely in the refrigerator, chill minimally 1 hour to overnight.
- Pre-heat the oven to 375 degrees F. Spread pecans on a baking sheet; sprinkle with 1 tablespoon of water and season with freshly ground pepper, if using.
- Roast until just toasted, 5 to 8 minutes. Let cool, then roughly chop. Set aside.
- Churn chilled dulce de leche custard in an ice cream maker according to the manufacturer’s instructions.
- Fold in toasted pecans.
- In a small bowl, whisk remaining dulce de leche with 2 tablespoons of milk to loosen, then fold into ice cream; dulce de leche should be mixed in just enough to form a marbled effect.
- Place in an air-tight, freezer-proof container. Cover with plastic wrap, pressing it directly to the surface of the custard. Freeze until firm, a minimum of 4 hours to overnight. Let come to room temperature for 10 minutes prior to serving.
One Year Ago:
I just purchased an ice cream machine! We must discuss your favorites!! I am excited at all of the possibilities but I need a good base recipe to get started. This one sounds sooo good.
Yay for all of you!! 🙂 This is really good… we need to discuss!! Yay for summer too 🙂
Oh wow looks delicious, this is my wife’s favorite and I love it too. Where di you buy the cans of Nestle LaLechera Dulce de Leche Caramel? I have never seen it before. We make homemade ice cream all the time, recently purchased the Kitchen Aid ice cream maker that attaches to the mixer.
Recent post; Shrimp Boats, here is the link;
It is really my favorite, by the way 🙂
I got the Dulce at Target of all places!! I was so happy to see it… I thought that buying 2 cans was buying “extra” and then I used both cans for one recipe…. I had previously purchased Dulce at a local grocery too- not a South Carolina chain though 😦 Try it!! It’s not that hard to make yourself- just time consuming and a little dangerous 🙂
The ice cream sounds amazing! Love dulce de leche so much!
Thanks 🙂 I love it too- I’m surprised how much I love the pecans in it- SO good!!
This sounds de-lish! 🍧
You know it! 🙂 I mean, thank you!
Yum I love dulce de leche!! This looks great!
Thank you 🙂
This looks so decadent, Josette!
It is delicious… but always a little upsetting to know how decadent the ingredients really are 🙂 It’s worth it though!
I love when foods connect with memories of our lives…such as this ice cream with Montreal. It looks deliciously creamy and I love the addition of the pecans. Looks perfect!
Thank you!! We are still enjoying it 🙂
I will trade carpooling for ice cream🍦😋
You should plan a trip to Argentina, it’s dulce de leche paradise!
You are too funny 🙂 I need to have you guys over for ice cream!!! We need to discuss favorite flavors 🙂 Maybe after bowling…..?!?!