2 cups whole milk
1 cup heavy cream
1 can (13.4 oz) dulce de leche*
1/2 tsp vanilla extract
1/4 tsp sea salt
2 tsp tapioca powder dissolved in 2 TBS of the milk
In a heavy saucepan over medium heat, bring the milks to a boil
Reduce heat and simmer for about 5 minutes.
Remove from heat and whisk in the dulce de leche until dissolved, then whisk in vanilla and salt.
Cool in an ice bath; add the tapioca powder mixture.
Place in the fridge overnight or until chilled,
Pour the cold mixture in to the ice cream make, and churn for about 20 minutes.
Transfer to a container and freeze at least one hour.
Note: We couldn’t get dulce de leche, so we bought a can of sweetened condensed milk.
We split the can into 2 small canning jars with lids and put into a crockpot.
We put warm water right up to the bottom of the jar lids.
We cooked on low for about 8 hours.
Note as smooth as the canned version, but it seemed to work fine for the ice cream.
It also tasted good right out of the jar.
Notes: Texture okay. The 2-quart machine could have handled more slurry.
1.25 Quarts / Cuisinart 9/07/2020
