I really enjoy the interplay between the richness and creaminess of dulce de leche, and the tart acidity of blood orange marmelade. Feel free to experiment with the various jams and marmelades you might have in the cupboard: you’ll want a bit of acidity, a bit of tang, to counterbalance the dulce de leche. —Cristina Sciarra
about 1 quart
2 cups whole milk
1 cup cream
1/2 cup sugar, divided
1 pinch kosher salt
4 egg yolks
1/3 cup + 1 tablespoon dulce de leche, separated
3 tablespoons blood orange marmelade
3 tablespoons raspberry jam
In This Recipe
In a medium pot, combine the milk, the cream, 1/4 cup of the sugar, and the salt. Whisk to dissolve the sugar and salt into the milk and cream, and then turn on the range. Warm the milk over medium heat, whisking occasionally, until the milk froths up in the pot, about 5 minutes. Turn off the heat.
Meanwhile, in a separate small bowl, collect the egg yolks. Add the remaining 1/4 cup of sugar, and give it a good whisk, until the yolks are a lighter shade of yellow.
Mix the milk with the yolks: I use a small cup to slowly add the milk into the yolks as I whisk. (It’s important to mix slowly, so that the egg doesn’t curdle.) Keep adding the milk, little by little, whisking as you go without pause. When the milk and yolks are fully incorporated, run the custard base through a sieve. Wash and dry the pot, and then pour the custard base back into it.
Again turn the heat to medium-low. Heat the custard base, stirring as you go, until it coats the back of your spoon or reads 165F on a thermometer. Fold in 1/3 cup of the dulce de leche, mixing until it’s fully incorporated into the custard.
If you’re short on time, move the custard to an ice bath. If you give it the occasional stir, it should be good and cold in about 45 minutes-1 hour. You could also chill the custard overnight in the fridge, which is ideal.
Pour the cold custard into an ice cream maker and mix based on the manufacturer’s instructions, until the ice cream reaches the consistency of soft-serve. In the last few minutes, add the remaining dulce de leche, the marmelade, and the jam.
Spoon the ice cream into a container. (Leave as little air between the ice cream and the lid as possible.) Move the container to the freezer, for at least 2-4 hours. If the ice cream becomes very frozen, take it out of the freezer 5-10 minutes before serving.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.