Creamy Dulce De Leche Ice Cream with Pretzel Bits
Creamy dulce de leche ice cream starts with a homemade custard base, then gets dulce de leche and chocolate-covered pretzels. It's a sweet and salty summer treat.
- Prep
- 50 mins
- Chill Time
- 4 hrs
- Total
- 4 hrs 50 mins
- Makes
- 6 servings
This creamy Dulce de Leche Ice Cream pairs a homemade custard base with dulce de leche and chocolate-covered pretzels. It's an indulgent treat you really should make this summer!
Why You'll Adore This Recipe
- Silky dulce de leche ice cream with crunchy bits of chocolate-covered pretzels. A winning pairing!
- It's a fun project to tackle with the whole family.
- You only need six ingredients!
- Like my Chocolate Brownie Ice Cream, this one is churned in my favorite stand mixer with its ice cream attachment from Ankarsrum!
- Once the base is made and chilled, churning takes just 20-30 minutes to turn it into a rich, cold dessert.
What Is an Ankarsrum Mixer?
Made in Sweden, the Ankarsrum Assistent Original® (the word is spelled “assistent” with an “e” on purpose) is a distinctive, high-quality mixer known for its versatility and smart design.
The mixer ships with a 3.5-liter mixing bowl, two whisk styles, a 7-liter stainless steel bowl, a dough hook roller, a scraper spatula, a dust cover, and a removable power cord. It is much lighter than most other brands since the motor sits underneath instead of on top. It comes in lots of colors and carries a 7-year warranty!
Along with the Ankarsrum Assistent Original® mixer, this dulce de leche ice cream recipe uses their ice cream maker attachment.
Ingredients You Will Need
This list is short, friends, since only six ingredients go into this dulce de leche ice cream. Here is what you need:
- Heavy Cream
- Whole Milk
- Dulce de Leche
- Vanilla Extract
- Chocolate-Covered Pretzels
Can I Substitute the Whole Milk?
Fat content matters here: the more fat, the creamier and smoother the finished ice cream. I would not swap in 2%, 1%, skim, or fat-free milk.
I also would not replace the dairy milk with a non-dairy option such as oat, almond, or soy for this recipe.
Helpful Tips Before You Begin
This ice cream is fairly simple to make, though it does take some patience. Here are a few pointers to help things go smoothly!
- Pre-chill the freezer bowl. Freeze it for 20-24 hours before you start. If the bowl is not cold enough, the ice cream may fail to churn or set properly.
- Strain the custard base. Before chilling the dulce de leche custard, pour it through a large mesh sieve to catch any bits of cooked egg.
- Chill the ice cream base. Once it's made, set the bowl in a larger bowl of ice and cold water to bring it to room temperature. After it cools, cover it and refrigerate for at least 4 hours, or better yet, overnight, which is my preference.
- Stir in the vanilla last. Add the vanilla extract only after the dulce de leche base has chilled, right before it goes into the Ankarsrum freezer bowl.
- Add the pretzel pieces after 10-15 minutes of churning. You can also scatter them in as you spoon the ice cream into a storage container.
Recipe FAQs
What size is the Ankarsrum Assistent Original® ice cream maker freezer bowl?The freezer bowl holds 1.5 quarts. Its maximum capacity is 750 grams, or about 5 cups, of finished ice cream.
How do you pronounce Ankarsrum?Pronounced: AHNK-kah-shroom
How long should I freeze the ice cream freezer bowl?Freeze the ice cream bowl for 20-24 hours before you begin. If you can still hear the liquid gel sloshing inside, it isn't ready yet!
Why is my homemade ice cream rock hard when frozen?If the mixer runs too slowly, ice crystals can form and make the finished ice cream rock hard. Churn at a medium-high speed to incorporate more air, which keeps the texture softer.
How long will my ice cream keep in the freezer?Homemade ice cream stays good in an airtight container for up to 2 weeks. After that, or if it isn't stored well, ice crystals can appear and the texture can turn grainy.
More Recipes to Try
If you liked this Dulce de Leche Ice Cream Recipe or anything else on my site, please leave a star rating and tell me what you think in the comments below. Thanks for stopping by!
Creamy Dulce De Leche Ice Cream with Pretzel Bits
This rich dulce de leche ice cream starts with a homemade custard base, then gets dulce de leche and chocolate-covered pretzels. It's a decadent treat for summer.
- Prep
- 50 mins
- Chill Time
- 4 hrs
- Total
- 4 hrs 50 mins
- Makes
- 6 servings
Ingredients
- 4 large Egg Yolks
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1/2 cup Dulce de Leche
- 2 tsp Vanilla Extract
- 1 cup Chocolate Covered Pretzels, broken into small pieces
Method
- Freeze the ice cream attachment bowl for 20-24 hours before you start.
- In a large heatproof bowl, whisk the egg yolks until smooth. Set aside.
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, and dulce de leche. Whisk now and then until it reaches 165ºF or small bubbles form around the edge. Don't let it boil. Take it off the heat.
- Temper the yolks by pouring the hot cream mixture into the bowl in a slow stream while whisking constantly. When fully combined, return everything to the saucepan and cook over medium-high heat until it thickens slightly. Keep it from boiling.
- Pour the custard back into the heatproof bowl and set that in a larger bowl of ice water to cool. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight.
- Whisk in the vanilla extract just before pouring the chilled mixture into the Ankarsrum ice cream maker attachment.
- Pour the dulce de leche mixture into the Ankarsrum freezer bowl, put on the lid (with the paddle attached to it), and mix on medium speed for 20-30 minutes.
- About 15 minutes into churning, pause the mixer and add the broken chocolate-covered pretzel pieces. You can also sprinkle them in while you move the ice cream into a sealed container.
Baker’s notes
- I made this dulce de leche ice cream with the Ankarsrum Assistent Original® mixer and its ice cream maker attachment, but any ice cream maker you like will work.
- You can leave out the chocolate-covered pretzels or replace them with crushed chocolate sandwich cookies.
- This recipe uses only egg yolks, not whole eggs. Save the whites in the refrigerator for my dark chocolate macarons, lemon bar macarons, or Oreo macarons!
- The Ankarsrum ice cream attachment has a 1.5-quart freezer bowl that holds up to 750 grams, or roughly 5 cups, of finished ice cream.
- Don't churn too slowly, since ice crystals can form and make the ice cream freeze too firm.
- Homemade ice cream stays good in an airtight container for up to 2 weeks. After that, or if it isn't stored well, ice crystals can appear and the texture can turn grainy.
