TEMECULA – Ice cream is synonymous with summer, when rising temperatures and vacations from school and work call for some refreshing celebration. Those who want to experiment with homemade ice cream may want to consider the following recipe for “Dulce de Leche Ice Cream” from Lou Seibert Pappas’ “Ice Creams and Sorbets” (Chronicle Books).
Dulce de Leche Ice Cream
Makes about 1 quart
- 2 cups half-and-half or milk
- 4 large egg yolks
- 1/2 cup sugar
- 12 ounces butterscotch chips, divided
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Prepare a large bowl or pan of ice water.
In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir with a silicone spatula or spoon and cook over simmering water for about 8 minutes. Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more. Transfer to a container, cover and freeze until firm, about 2 hours.