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Salted dulce de leche ice cream

Name: Salted dulce de leche ice cream
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1000 g

Wonderfully creamy salted dulce de leche ice cream

Again and again I try to turn delicacies into ice cream. This is also the case with the dulce de leche cream, which tastes wonderful in desserts and as a spread. This is how my Salted Dulce de leche ice cream came about. But what is dulce de leche anyway? Dulce de leche is a caramel cream made from milk, sugar and vanilla. The preparation is super easy and works best with sweetened condensed milk. This is simply heated in the can for 2-3 hours. After that it is ready and can be refined with vanilla. You can also buy this caramel ready-made in some supermarkets.

Caramel ice cream with a hint of sea salt

I decided to make the ice cream recipe as a salted version. Salted caramel is very trendy, and I wanted to try it myself. My indecision got a little push from our Facebook ice cream group. It was definitely worth it. The ice cream isn't really salty, but it does have a hint of salt, and it works wonderfully. If you don't like salt, you can of course just leave it out. As always, thanks to our Perfecto Ice cream powder The ice cream is wonderfully creamy and can be scooped straight from the freezer. I hope you enjoy Make ice yourself and I'm looking forward to your comments.

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Ingredients

500 g whole milk 3,5%
240 g caramel made from sweetened condensed milk (homemade or bought)
180 g cream 30%
40 g Perfecto-More
20 g Eis-Perfecto
15 g Bindemittel-Perfecto
5g - 6g salt
1/2 teaspoon vanilla paste
Optional 5g Perfecto-Cremosa

Preparation

Step 1:
Mix all dry ingredients.
Step 2:
Mix the milk, caramel from condensed milk and the dry ingredients together at the highest level for 2 minutes.
Step 3:
Now add the cream and mix again briefly.
Step 4:
Let the mix mature in the refrigerator for at least 60 minutes.
Step 5:
Now freeze the ice with an ice cream maker or the hand method.
Preparation of caramel from condensed milk
Step 1:
Place 2-3 sheets of kitchen paper on the bottom of a sufficiently large pot.
Step 2:
Place a 400g can of sweetened condensed milk on top and cover the can with cold water.
Step 3:
Bring the whole thing to the boil and simmer for 2 to 3 1/2 hours (the longer, the darker/more intense the caramel will be). Check from time to time whether the can is still sufficiently covered with water. It must always be covered with water.
Step 4:
Then pour off the water and put the can aside and slowly let it cool down COMPLETELY. Not in a cold water bath or the like.
Step 5:
It is therefore advisable to make the caramel a day before preparing the ice cream.