If you want a dessert that tastes much more complex and labor intensive than it actually is, this is your recipe. It only has a handful of ingredients, but is an amazing ice cream. It is delicious on its own, but add the pecans if you like a little crunch. Or, if you want to go all out, top it with some Butter Pecan Brittle. The additions are nice, but really all you need is a big bowl of this and nothing else.
- 2 cups whole milk
- 1 cup heavy cream
- 16 ounces dulce de leche (about 1⅔ cup)
- ⅛ teaspoon vanilla extract
- ¾ cup pecans, toasted (optional)
- Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Chill in refrigerator or quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
- Freeze mixture in ice cream maker until almost firm, then fold in pecans, if using.
- Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.