Recipes for "dulce de leche ice cream"

Gather all ingredients. Line inside of a 5x9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on both long sides; set aside.

Whisk dulce de leche and 1/3 cup of the heavy cream in a small mixing bowl until evenly combined, about 1 minute. Transfer 1 cup of the dulce de leche mixture to a large mixing bowl, and set aside. Reserve remaining mixture for drizzling.

Beat vanilla, salt, and remaining 1 2/3 cups heavy cream with a stand mixer fitted with a whisk attachment on medium-high speed just until stiff peaks form, about 3 minutes. Fold whipped cream, in 3 additions, into the 1 cup of dulce de leche mixture in large bowl until fully incorporated and no streaks remain.

Transfer half of the whipped cream mixture into prepared loaf pan, spreading into an even layer. Spoon about half of the reserved dulce de leche mixture evenly over whipped cream layer. Repeat process with the remaining whipped cream mixture and remaining reserved dulce de leche mixture.

Using a butter knife gently swirl dulce de leche mixture and whipped cream mixture together to create a decorative design.

Cover loosely with plastic wrap and store in freezer until fully set, at least 8 hours or up to 12 hours. Sprinkle with flaky sea salt, and serve.

Bring milk to a boil in a large saucepan over medium-high heat. Remove from heat; strain through cheesecloth. Return to the saucepan.

Cut vanilla bean in half; scrape seeds into milk. Stir in sugar; heat over medium-high heat, stirring constantly, until sugar is dissolved. Stir in baking soda just as milk mixture begins to boil. Reduce heat to medium, stirring constantly, until mixture thickens, a wooden spoon drawn through mixture leaves the bottom of the pan visible, and mixture is light brown. Remove pan from heat.

Fill a large bowl with ice and cold water; place saucepan into ice bath, stirring constantly until dulce de leche is cold. Transfer to sterile airtight jars; store in the refrigerator.

Preheat the oven to 375 degrees F (190 degrees C).

Mix crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in the preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.

Melt remaining tablespoon of butter in a skillet over medium heat. Stir in apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until apples have lightly browned, and sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.

Combine cream, half-and-half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

When ice cream has finished, stir in crumbled cookies, caramelized apples, and walnuts. Add dulce de leche by the teaspoon while stirring to evenly distribute.