• Cooking Time:
  • Servings: 4
  • Preparation Time:


I was on the hunt for the perfect homemade ice cream recipe. With a little help from Emeril and a little extra "something" on my end, I came up with the perfect recipe!


  • for dulce de leche:
  • 14 oz can sweetened condensed milk
  • for ice cream:
  • 3/4 cup dulce de leche
  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • 6 large egg yolks
  • 1/8 t. salt


  • for the dulce de leche:
  • in a double-boiler over boiling water cook the condense milk covered on low until it reaches a caramel color, stirring regularly, about 1.5 hours.
  • for the ice cream:
  • In a medium heavy saucepan, combine 3/4 cup of the dulce de leche, the cream, milk, and sugar.
  • Bring to a gentle boil over medium heat. Remove from the heat.
  • Beat the egg yolks in a medium bowl.
  • Whisk 1 cup of the hot cream mixture into the egg yolks.
  • Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
  • Remove from the heat and strain through a fine mesh strainer into a clean container.
  • Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
  • Refrigerate until well chilled, about 2 hours.
  • Remove from the refrigerator and pour into the bowl of an ice cream machine.
  • Freeze according to the manufacturer's instructions.
  • When the ice cream is nearly completely thickened, pour in the remaining 1/4 cup dulce de leche to create a swirl in the ice cream.
  • Transfer to an airtight container and freeze until ready to serve.

Categories: Ice Cream 

Author Credit: Emeril Lagasse

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