Turkuaz Kitchen Dulce De Leche Ice Cream and Affogato is made with egg yolks, sugar, salt, milk, heavy cream, vanilla, and dulce de leche. This delicious Dulce De Leche Ice Cream and Affogato recipe creates a decadent dessert that takes about 8 hours and 30 minutes to prepare and can serve up to 8 people.
Dulce De Leche Ice Cream and Affogato Ingredients
- 4 egg yolks
- ½ cup sugar
- Pinch of salt
- 1 cup (220g) milk
- 1 ½ cups (360g) heavy cream
- 1 vanilla bean or ½ tsp vanilla extract
- 1/3 cup dulce de leche (for base)
- 1/3 cup dulce de leche (for swirl)
How To Make Dulce De Leche Ice Cream and Affogato
- Prepare the Base: In a medium bowl, whisk egg yolks with sugar and salt.
- Heat the Cream: In a saucepan, combine milk, heavy cream, and vanilla. Heat until almost boiling, then remove from heat.
- Temper Eggs: Gradually whisk in ½ cup of the hot cream mixture into the yolks to temper them.
- Cook Custard: Return the mixture to the saucepan and cook over low heat, stirring until it thickens (175°F).
- Chill: Strain through a sieve and let cool. Refrigerate for 6 hours or overnight.
- Churn: Churn the custard with 1/3 cup dulce de leche in an ice cream maker.
- Freeze with Swirls: Transfer to a container, swirl in the remaining dulce de leche, and freeze for at least 2 hours.
- Make Affogato: Serve with a shot of espresso poured over the ice cream.
Recipe Tips
- Pour Slowly: Add the hot milk to the eggs very slowly. This stops the eggs from cooking too fast and getting lumpy.
- Keep Stirring: Stir the mix all the time when it’s on the stove. This stops it from sticking and cooks it evenly.
- Check Temperature: Use a thermometer to make sure the mix is at 175°F. This is the right heat for the ice cream mix to thicken right.
- Cool Down: Let the mix cool down all the way before you put it in the fridge. This makes the ice cream smooth.
- Swirl Right: When you add the dulce de leche, use a knife to swirl it in gently. This makes pretty swirls and keeps it from mixing in too much.
How To Serve It
Serve this ice cream in a coffee cup or small bowl. Scoop the ice cream, make a small well in the center with the back of a spoon, and pour a hot espresso shot into the well.
How To Store It
Store the ice cream in an airtight container in the freezer. It will keep well for up to 1 month. To serve after storing, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
For The affogato, you should make it fresh.
FAQ
Can I make this ice cream without an ice cream maker?
Yes—after chilling the custard, pour it into a shallow dish, freeze it, and stir every 30–45 minutes for a few hours to break up ice crystals. It won’t be as creamy, but still delicious.
What’s the best way to swirl in the dulce de leche?
Spoon dollops of the dulce de leche over the churned ice cream, then gently drag a knife through to create ribbons—don’t overmix, or it’ll just blend in.
Can I use store-bought dulce de leche?
Absolutely. Just make sure it’s thick and spreadable (not runny), so it holds up well in both the base and the swirls.
How far in advance can I make the custard base?
You can prep the custard up to 2 days ahead. Keep it tightly covered in the fridge, then churn when ready.
Will the affogato melt the ice cream too fast?
A little, yes—that’s part of the charm. Use very cold, firm ice cream and serve immediately after pouring the espresso.
Nutrition Facts
Serving Size: 1 serving (est. 1 cup)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 190mg
- Sodium: 105mg
- Potassium: 200mg
- Total Carbohydrate: 34g
- Dietary Fiber: 0g
- Sugars: 30g
- Protein: 5g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Ice Cream
- Turkuaz Kitchen Crispy Cream Puffs
- Turkuaz Kitchen Peach Rolls
- Turkuaz Kitchen Banana Cream Pie
Dulce De Leche Ice Cream and Affogato
Description
Turkuaz Kitchen Dulce De Leche Ice Cream and Affogato is made with egg yolks, sugar, salt, milk, heavy cream, vanilla, and dulce de leche. This delicious Dulce De Leche Ice Cream and Affogato recipe creates a decadent dessert that takes about 8 hours and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Base: In a medium bowl, whisk egg yolks with sugar and salt.
- Heat the Cream: In a saucepan, combine milk, heavy cream, and vanilla. Heat until almost boiling, then remove from heat.
- Temper Eggs: Gradually whisk in ½ cup of the hot cream mixture into the yolks to temper them.
- Cook Custard: Return the mixture to the saucepan and cook over low heat, stirring until it thickens (175°F).
- Chill: Strain through a sieve and let cool. Refrigerate for 6 hours or overnight.
- Churn: Churn the custard with 1/3 cup dulce de leche in an ice cream maker.
- Freeze with Swirls: Transfer to a container, swirl in the remaining dulce de leche, and freeze for at least 2 hours.
- Make Affogato: Serve with a shot of espresso poured over the ice cream.
Video
Notes
- Pour Slowly: Add the hot milk to the eggs very slowly. This stops the eggs from cooking too fast and getting lumpy.
- Keep Stirring: Stir the mix all the time when it’s on the stove. This stops it from sticking and cooks it evenly.
- Check Temperature: Use a thermometer to make sure the mix is at 175°F. This is the right heat for the ice cream mix to thicken right.
- Cool Down: Let the mix cool down all the way before you put it in the fridge. This makes the ice cream smooth.
- Swirl Right: When you add the dulce de leche, use a knife to swirl it in gently. This makes pretty swirls and keeps it from mixing in too much.