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Rich, silky, and impossibly addictive—this salted dulce de leche ice cream recipe is a custard base made luxurious with dulce de leche and a generous hit of salt. Serve it alongside warm brownies, tuck it next to apple pie, or scoop it straight from the container.
Modern hosting is all about ease and joy, and this salted dulce de leche ice cream recipe fits perfectly into that philosophy. While this recipe requires attention as you make it, it can be made early and stored in the freezer for up to a month, so it’s the perfect dessert for busy parents.
Salted Dulce de Leche Ice Cream Recipe
- Cook Time: 25 minutes
- Total Time: 3–4 hours including pre-chill
- Yield: 1 quart 1x
- Category: Dessert
- Method: Ice Cream Machine
Description
Rich, silky, and impossibly addictive—this is the only salted dulce de leche ice cream recipe you’ll ever need.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 1 cup jarred dulce de leche
- 1/3 cup of extra dulce de leche for swirling at the end (optional)
- 1/2 cup sugar
- 1 1/2–2 tsp sea salt flakes
- 1 tsp vanilla extract
Instructions
- Warm the Dairy:
- In a medium pot, combine the heavy cream, whole milk, and sugar.
- Warm over medium heat until steaming (not boiling). Stir to fully dissolve sugar.
- Temper the Egg Yolks:
- Whisk the egg yolks in a small glass bowl.
- Slowly ladle 1–2 cups of the warm dairy mixture into the yolks while whisking constantly.
- Pour the tempered yolk mixture back into the pot.
- Cook the Custard:
- Cook over medium-low heat, stirring constantly with a rubber spatula, until slightly thickened and it coats the back of a spoon.
- Target temperature: 170–178°F (77–81°C). Avoid boiling.
- Pro Tip: The ThermoWorks ThermaPen provides quick, accurate temperature readings.
- Add the Dulce de Leche:
- Remove from heat and whisk in the dulce de leche and vanilla extract.
- Add in sea salt in 1/2 tsp increments until it reaches the desired taste.
- Whisk until completely smooth.
- Strain and Chill:
- Strain the warm custard through a fine mesh sieve into a clean bowl.
- Chill over an ice bath for faster cooling, then cover and refrigerate for at least 4 hours, ideally overnight.
- If you plan on storing the ice cream, this would be a great time to pre-chill the storage container in the freezer.
- Churn:
- Pour the fully chilled base into your ice cream maker and follow the manufacturer’s directions for churning.
- Warm the Extra Dulce de Leche (Optional):
- The extra dulce de leche should be warmed in a pot until pourable.
- If Serving Immediately:
- Add in the warm dulce de leche in the churner or directly onto individual scoops.
- If Freezing for Later:
- In your store container, spoon in some ice cream, drizzle in some warm dulce, and repeat.
- Lightly swirl, but don’t over-mix so you keep those gorgeous ribbons.
- Freeze immediately for 4–6 hours, or until scoopable and firm.
- Pro Tip: Use a reusable ice cream tub or freezer-safe glass storage container for proper sealing and freshness.
Notes
This salted dulce de leche ice cream recipe is an extremely versatile dessert: It can be served alone, along side another sweet, and presentation can be dressed up or down. It’s also a perfect dessert for a Spanish paella dinner party.
The best ice cream maker: There are many great ice cream makers on the market, but if you’re interested in the best of the best, we absolutely love our Italian-made Lello Musso Lussino Ice Cream Maker. It’s stylish, incredibly easy to use and clean (important), and makes absolutely delicious ice cream (also very important).
Ideas for dessert pairings: Pair this salted dulce de leche ice cream recipe with chocolate brownies, apple pie, chocolate chip cookies, or use this cream to make dulce de leche ice cream sandwiches.
Presentation: Ice cream is great casually scooped into a bowl, or you can elevate the presentation by serving it with whipped cream and chocolate sprinkles in wide-brimmed glasses, such as Saludi Colored Coupe Glasses, Schott Zwiesel Champagne Bowls, or Villeroy & Boch Dessert Bowls.
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