Dulce de leche ice cream redux

Yesterday I made dulce de leche ice cream again. This time all I did was mix two cups of cream with dulce de leche. I can’t tell you how much because I did it by pouring and tasting, but it was probably 1 1/2 cups. It was a little too much, though, but not much. The results were great. The ice cream is incredibly creamy and very dense – haagen dazs dense. Indeed, it tasted quite a bit like haagen dazs. It didn’t get hard on my freezer nor did it crystalize. But it’s too dense to eat much of, which is good as this sing is pure fat and sugar. The other problem it has is that it melts quickly at room temperature. But it’s soooo good.
Finally, making it is quite expensive – much more than buying ice cream at the store. But I’m glad I tried it. I’ll probably make it again, this time with chocolate flakes (I didn’t have any of those at home).

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