Dulce De Leche Gelato Recipe

Heat the Milk and Cream

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Heat over medium heat until the mixture is warm and the sugar has dissolved, stirring occasionally.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Temper the Egg Yolks

Slowly pour about a cup of the warm milk mixture into the egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.

Combine and Cook

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C).

Add Flavor

Remove the saucepan from the heat and stir in the vanilla extract and dulce de leche until fully combined.

Chill the Mixture

Pour the mixture into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.

Churn the Gelato

Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze the Gelato

Transfer the gelato to an airtight container and freeze for at least 2 hours, or until firm.