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Dulce de Leche Ice Cream with Samoas
[Photograph: Max Falkowitz]
For a more savory twist on this sweet ice cream, use goat's milk dulce de leche (frequently called cajeta) instead.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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Dulce de Leche Ice Cream with Samoas
About This Recipe
| Yield: | makes 1 quart |
| Active time: | 1 hour |
| Total time: | 1 hour, plus 6 hours to overnight rest |
| Special equipment: | ice cream maker |
| This recipe appears in: | Scooped: Dulce de Leche Ice Cream with Samoas |
Ingredients
- 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)
Procedures
-
1
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.
-
2
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.
-
3
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.
