This rich chocolate ice cream is simple to make, especially if you used purchased dulce de leche (see how to make you own here). The dulce de leche adds a subtle caramel flavor that accentuates the chocolate and makes the ice cream richer and creamier.
You can make this ice cream with or without an ice cream maker. Serve it in a bowl with a scoop of salted pecan dulce de leche ice cream[/link">, or alongside chocolate cake with dulce de leche frosting.
Prep Time: 3 hours
Total Time: 3 hours
- 9 ounces dark or bittersweet chocolate
- 1 1/2 cups dulce de leche
- 3 cups whipping cream (or 1 cup milk and 2 cups whipping cream, if using ice cream maker)
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- Finely chop the chocolate (a serrated knife works well), and place in a large heat-proof bowl.
- If you are using an ice cream maker, stir 1 cup milk and 2 cups whipping cream together.
- Heat the milk mixture over low heat, until it just barely comes to a boil.
- Pour the hot milk over the chocolate and stir gently until chocolate is melted.
- Whisk the dulce de leche, vanilla, and salt into the chocolate/cream mixture until it is smooth and homogenous.
- Chill mixture in the refrigerator for 2-3 hours, or until well chilled.
- Stir in vanilla and a pinch of salt, and freeze mixture in an ice cream maker, according to manufacturer's directions.
- Place mixture in the freezer until completely firm.
- If you are not using an ice cream maker, heat the dulce de leche in the microwave for about 30 seconds in a large heat-proof bowl, until hot (but not boiling).
- Whisk the chocolate into the dulce de leche until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt.
- Beat the 3 cups of whipping cream until soft peaks form.
- Whisk 1 1/2 cups of the whipped cream into the chocolate/dulce de leche mixture until well mixed, to lighten it, then gently fold in the rest of the whipped cream.
- Place the mixture in a container and freeze for at least 2-3 hours.
Makes about 6 servings.