For a more savory twist on this sweet ice cream, use goat's milk dulce de leche (frequently called cajeta) instead.
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- Yield:makes 1 quart
- Active time: 1 hour
- Total time:1 hour, plus 6 hours to overnight rest
- 1 cup dulce de leche, storebought or homemade
- 6 egg yolks
- 2 cups cream
- 1 cup whole milk
- 1/2 teaspoon kosher salt, or more to taste
- 1 cup Samoa Girl Scout cookies, finely chopped and chilled in freezer (about 8 cookies)
In a heavy medium saucepan, whisk together egg yolks and dulce de leche until well combined. Slowly whisk in cream, a little at a time, until fully incorporated, then whisk in milk.
Cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a swiped finger leaves a clean line. Strain into an airtight container and stir in salt to taste, 1/4 teaspoon at a time.
Chill in refrigerator overnight, or at least 6 hours, then churn in ice cream maker according to manufacturer's instructions. During last minute of churning, add chopped Samoas. Transfer ice cream to airtight container and let firm up in freezer at least 4 hours before serving.