In a saucepan over medium
heat, warm the cream, milk and
2/3 cup of the dulce de leche,
stirring constantly, until the
mixture is blended and steam
begins to rise from the surface,
4 to 5 minutes.
In a heatproof mixing bowl,
whisk together the egg yolks,
sugar and salt until blended.
Gradually add the hot cream
mixture, whisking constantly
until fully incorporated. Transfer
the mixture to a clean saucepan
and set over medium-low heat.
Cook, stirring slowly and
continuously with a wooden
spoon or spatula, until the
custard thickens and a finger
drawn across the back of the
spoon leaves a path, 8 to 10
minutes; do not allow the
custard to boil.
Pour the custard through a
fine-mesh sieve set over a clean
bowl. Nestle the bowl in a larger
one filled halfway with ice and
water and cool the custard to
room temperature, stirring
occasionally. Refrigerate until
chilled, at least 1 hour.
Transfer the custard to an ice
cream maker and freeze
according to the manufacturer’s
instructions. At the end of the
freezing stage, drizzle the
remaining 1/3 cup dulce de leche
into the churning ice cream until
it is just swirled throughout.
Transfer the ice cream to a
chilled container, cover and
freeze until firm, 3 to 4 hours.
Makes about 1 quart.
Note* You can purchase Dulce de Leche Sauce in most
supermarkets, or you can buy it online at:http://www.cooking.com.
The brand they sell is called: La Salamandra Dulce de Leche Sauce.
Click on the Cooking.com banner on any page on this site to purchase
it from them. Smuckers also makes a Dulce de Leche Sauce.
Source: Williams-Sonoma, Adapted by DianasDesserts.com
Date: February 26, 2002