I’m feeling a bit frazzled this week. I just got back from a week long trip to Buenos Aires where I spent a week devouring beautiful steaks, drinking fine wines, and soaking up that oh so beautiful summer sun. Returning to Canada was a bit of a rude awakening. Not only was it snowing, but the airline also lost my bag. The lost bag was not a huge deal because I knew it was bound to appear, except that it contained this week’s key ingredient, dulce de leche. As a result, rather than making ice cream Sunday night, I scrambled Tuesday morning at 6:00am to churn my ice cream after my bag had been delivered. However, that being said, I am very excited for this weeks creation. I lowered the sugar a bit because I find dulce de leche to be very sweet by itself. Tasting it makes me wish I was back in Buenos Aires sipping wine and avoiding the Canadian winter. I recommend pairing this weeks flavor with a steak dinner.
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
0.3 cup dulce de leche
In a sauce pan create the base by combining the heavy cream, milk, and sugar. Whisk until the sugar has dissolved.
Add in the dulce de leche. Stir until combined
Add the base to your ice cream maker and churn to the manufactures instructions.
Refrigerate for a few hours.
Serve and enjoy!