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Dulce De Leche Ice Cream

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“Caramel swirled ice cream! Luscious... Cook time includes freezing.”
1 quart

Ingredients Nutrition

  • 354.88 ml heavy cream
  • 354.88 ml milk
  • 236.59 ml dulce de leche, home-made or store bought
  • 6 egg yolks
  • 118.29 ml sugar
  • 0.25 ml salt


  1. In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche.
  2. Stir mixture constantly until well blended, about 5 minutes.
  3. In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt.
  4. Gradually add the hot cream mixture and whisk until they are fully incorporated.
  5. Transfer the mixture to a saucepan.
  6. Cook over medium-low heat, stirring with a wooden spoon or spatula, until the custard thickens, about 10 minutes; do not boil.
  7. Pour the custard through a cheesecloth lined strainer set over a clean bowl.
  8. This will strain any lumps and leave a smooth custard.
  9. Nestle the custard bowl in a larger one filled halfway with ice and water and cool the custard to room temperature.
  10. Stir this mixture occasionally.
  11. Refrigerate until chilled, at least 1 hour.
  12. Transfer chilled custard to an ice cream maker and freeze according to the manufacturer’s instructions.
  13. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream to get the swirled effect.
  14. Harden off/freeze finished ice cream until firm, 3 to 4 hours.

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