- The whipped cream folded into the dulce de leche creates a “cloud result” in the mouth when the ice cream is finished. The saltiness is just perfectly paired with the sweetness of the caramel. Everyone who tried this was asking for more!
Notes: If you are making the dulce de leche yourself (highly recommended!) rather than using store-bought, there will be a little attending necessary to the simmering can of condensed milk. When simmering the milk, I recommend keeping another large pot of simmering water going to keep adding to the pot. This will ensure the can is constantly submerged in the simmering water and the end-result will be consistent. In total, because of the simmering of the milk, you can expect total time to be a about 2 1/2 hours, plus 6 hours of freezing time.
- Makes about 5 cups
- 1 (14-ounce) can sweetened condensed milk (or 1 1/3 cups store-bought dulce de leche)
- 1/4 teaspoon Kosher salt
- 2 cups very cold heavy cream
A 9×5″ loaf pan
- If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/4 tsp. salt and let cool at least 10 minutes.
- If using store-bought dulce de leche, combine with salt in a large bowl.
- Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9×5″ loaf pan. Cover with plastic wrap, pressing the wrap lightly on top of the mixture to avoid open air space, and freeze until firm, about 6 hours.
- Sprinkle with additional salt before serving, if desired.
- Do Ahead
- Ice cream can be made 7 days ahead; cover and freeze in loaf pan.