Salted Dulce de Leche
I've been on a salt kick lately it all started with my recent trip to Napa where I was devouring every sweet salty treat I could find. It started at Bouchons Bakery with the large Salted Caramel Macaron and it kept going with salted caramel cupcakes and of course before I flew back home to Los Angeles I stopped off at the Bi-Rite Creamery in San Francisco and of course had the salted caramel ice cream.
With the extra hours saved by using the already made Dulce de Leche it allows you to make your ice cream quicker and enjoy it sooner. If you like salty sweet caramel creamy ice cream than this is the flavor you!
1 pint of heavy cream
1 cup of whole milk
2/3 cups of sugar
7 oz of dulce de leche (or half a 13oz can)
3 large egg yolks
1 tbl spoon of fluer de sel or you can substitute regular sea salt
Begin the base by warming the milk, heavy cream, sugar and dulce de leche in a sauce pan over medium high heat.Once the milk and cream mixture comes to a low boil, temper the eggs yolks with the milk and cream. Pour the ice cream base back into the sauce pan and over medium heat bring the mixture up to 165 degrees, using an instant read thermometer. Make sure to stir the ice cream base constantly so that the custard doesn’t clump up and start sticking to the bottom of the sauce pan, which will ruin your ice cream base. Once the ice cream base reaches 165 degrees, pour the mixture through a fine mesh strainer into a heat-safe bowl. Place the ice cream base on an ice bath for 1 hour. This will help stop the cooking process on the ice cream base and keep it nice and smooth. Refrigerate the ice cream base for at least 4 hours. Place the base in your in ice cream maker and then add you flue de sel or sea salt and follow your ice cream maker instructions.