Thankfully, the heat spell we’ve been having for the past so-many weeks has finally broken. (At least I hope so.) Now the days have settled into the very pleasant mid-80s, with a bright blue sky overhead and a gentle breeze sailing in from the ocean.
Sounds delightful, doesn’t?
As delightful as a bowl of dulce de leche ice cream.
If you’re not familiar with dulce de leche, it’s a caramel-like substance that’s very rich and creamy, but a little mellower than ordinary caramel. You should be able to find a can of it in the “international” aisle of your grocery store. But if not, there are a few methods out there where you can turn a can of sweetened condensed milk into dulce de leche. One of them involves boiling a can for 3 to 4 hours. While homemade stuff is great, boiling something for 4 hours when you can buy the stuff already in a can seemed like a silly idea. Plus, I didn’t want to ruin one of these very pleasant summer days stuck inside watching a pot boil. I much prefer devouring a bowl of creamy ice cream instead.
Dulce de Leche Ice Cream
3 cups of half & half
1 13.4 oz can of dulce de leche, plus more for topping
2 vanilla beans, seeds removed
In a large saucepan, heat the half & half over medium heat until nearly boiling. Remove from the heat and whisk in the dulce de leche until dissolved, and then stir in the vanilla bean seeds. Transfer the mixture to a large bowl, cover with plastic wrap and refrigerate until cold or overnight.
Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When the ice cream is thick and creamy, place into a freezer-safe container (with piece of parchment paper between the ice cream and the lid) and let it harden for a few hours. Let it sit at room temperature for a few minutes before scooping. Top with lightly melted dulce de leche and eat.