Follow these steps for perfect results
whole milk
heavy cream
dulce de leche
vanilla extract
pure
pecans
chopped
In a 3-quart heavy saucepan over moderate heat, bring milk and cream just to a boil.
Remove from heat.
Whisk in dulce de leche until dissolved.
Whisk in vanilla extract.
Transfer the mixture to a metal bowl.
Quick-chill the bowl by placing it in a larger bowl of ice and cold water.
Stir occasionally until cold, approximately 15 to 20 minutes.
Freeze the mixture in an ice cream maker until almost firm.
Fold in chopped pecans.
Transfer the ice cream to an airtight container.
Place in the freezer to harden for at least 1 hour.
Expert advice for the best results
For a smoother texture, strain the mixture before freezing.
Toast the pecans before chopping for enhanced flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Scoop into bowls or cones. Drizzle with extra dulce de leche or caramel sauce.
Serve with fresh fruit
Top with whipped cream
Serve alongside a warm dessert
Sweet and bubbly
Adds a rich, complimentary flavor
Discover the story behind this recipe
Dulce de leche is a popular ingredient in South American desserts.
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