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Dulce de Leche Ice Cream

Source of Recipe


Gourmet magazine



List of Ingredients



• 2 cups whole milk
  
• 1 cup heavy cream
  
• 1 pound dulce de leche (about 1-2/3 cups; preferably La Salamandra brand)
  
• 1/8 tsp pure vanilla extract
  
• ¾ cup chopped pecans (2½ to 3 ounces), toasted
  






Instructions



1. Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla.
   
   
2. Transfer mixture to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
   
   
3. Freeze mixture in ice cream maker until almost firm, then fold in pecans. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
   
   Makes about 1½ quarts.