Gourmet declares this as “one of the best ice creams ever” and I cannot agree more. The most blissful thing about this homemade dulce de leche ice cream is that the delicate caramel essence is not obscured by excessive sweetness. Not wastage of egg whites, no careful monitoring to get the correct custard consistency and no long hours of churning in the ice cream maker to do away with large ice crystals, this recipe is a keeper for stifling summer days.



2 cups whole milk

1 cup heavy cream

1 2/3 cups dulce de leche

1/8 teaspoon pure vanilla extract

3/4 cup chopped pecans, toasted


  • Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat.

  • Whisk in dulce de leche until it is completely dissolved. Whisk in vanilla extract and transfer to a metal bowl.

  • Quick-chill by putting bowl in a larger bowl of ice and cold water. Stir occasionally until cold, 15 to 20 minutes.

  • Freeze mixture in ice cream maker until almost firm. Fold in pecans and transfer to an airtight container.

  • Put in freezer to harden, at least 1 hour. Makes about 1 1/2 quarts. Dulce de leche ice cream keeps for 1 week.

Dulce de Leche Ice Cream