The double use of this rich South American caramel, available at leading supermarkets and online, creates intense flavor.
- 1/2 Vanilla Olive Oil Ice Cream base recipe
- 14 ounces dulce de leche, homemade, canned, or jarred
- 1/4 teaspoon of coarse sea salt
While the base is still warm, pour about 1/2 cup into a small bowl and whisk in 7 ounces of the dulce de leche; return the mixture to the rest of the base and stir to incorporate. Once it reaches room temperature, refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions. While it’s churning, separately fold the salt into the reserved dulce de leche. Transfer the ice cream to a freezer-safe container in large spoonfuls, alternating with dollops of the reserved dulce and swirling it in gently.
Yields 1-1/2 quarts