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Dulce de Leche Ice cream
- Makes about
35
- Difficulty
Easy
Ingredients
532 g 266 g 9 oz.
Method
Warm up milk, cream, glucose, and inverted sugar in a pot and bring to 105°F (40°C).
Add milk powder and mix until it disolves.
Add sucrose and stabilizer and cook to 185°F (85°C).
Sieve it and cool it down until it drops below 40°F (4°C).
Add the dulce de leche and mix with a hand blender.
Store for 24 hours in the fridge, churn the next day, and store i
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Components
- Dulce de Leche Ice cream
Part of
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