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2 cups whole milk

1 cup heavy cream

1 pound (about 1 2/3 cups) Dulce de Leche  – (*My recipe is delicious!*)

1/8 teaspoon pure vanilla extract

3/4 cup chopped pecans (2 1/2 – 3 oz), toasted — optional


Special equipment:  an ice cream maker



  1.    Bring milk and cream just to a coil in a 3 quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved.

2.    Whisk in vanilla and transfer to a metal bowl.  Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

3.    Freeze mixture in ice cream maker until almost firm, then fold in pecans (optional).

4.    Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.


Ice cream keeps 1 week.

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