Recipe created by Chef Crusco Catering in Austin, Texas
Ingredients (makes 14-16 Servings)
- Chef Crusco’s Dulce de Leche – 2 cups
- 3 cups heavy cream
- 3 cups milk
- 12 egg yolks
- 1 cup sugar
- Couple pinches of salt
Directions
- In a large pot over med heat, warm the cream, milk and dulce de leche. Make sure to constantly stir (using a whisk) until the mixture is blended ( about 5-6 minutes).
- In a large bowl, whisk together the egg yolks, sugar and salt until blended. Gradually (maybe half a cup at a time) add the hot cream mixture, whisking constantly until fully incorporated.
- Transfer the mixture to a clean pot and set over med-low heat. Cook, stirring slowly and continuously with a wooden spoon until the custard thickens (maybe 8-10 minutes). You can test by running your finger on the back of the spoon to see if it leaves a path.
- Once cooked thoroughly, pour custard through a fine-mesh sieve set over a clean bowl. Cool the custard to room temperature and then refrigerate until thoroughly chilled (about 1-2 hours).
- Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.
- Transfer the ice cream to a chilled container, cover and freeze until firm (3-4 hours). Serve as is on an ice cream cone or drizzle more of Chef Crusco Dulce de Leche over the top. Enjoy!
