Dulce de Leche Ice Cream

Now that it’s officially Fall (yay!), I wanted to make you all something special to welcome in this new season.  Something sweet.  Something spicy.  And, definitely something with caramel!  I know, it’s weird, eating ice cream to celebrate the Fall, but this is not your typical ice cream.

Something delicious happens when you combine dulce de leche and fresh nutmeg and cinnamon. There’s something so comforting about the combination of flavors.  Maybe it’s the spices, or the slight taste of eggnog that brings back memories of sitting by the fire at Christmas.  Or, maybe it’s that wonderful taste of homemade Spanish caramel that makes this ice cream so delightfully Fall-like.  Enjoy it, and welcome Fall!


  • 2 cups heavy cream
  • 2 cups milk
  • 1 tablespoon vanilla
  • 1/2 cup sugar
  • 4 egg yolks
  • 1 cup homemade dulce de leche (you can use store-bought as well)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg

In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.

Once simmering, add the sugar.  Cook, stirring occasionally, until the sugar has dissolved.

In a medium bowl, beat the egg yolks.  Whisk in 1 cup of the cream mixture a little bit at a time until combined.

Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally.  Cook until the cream custard reaches 175 degrees on a candy thermometer, or until it coats the back of a spoon.

Remove from the heat.  Add the dulce de leche, cinnamon, and nutmeg.  Stir, until the dulce de leche has dissolved completely in the custard.

Strain the mixture into a large bowl, and freeze for at least 3 hours.

Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze.

Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!

Makes 1 quart of ice cream.

Original Recipe by La Casa de Sweets

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