A Jonathan Original

Jonathan combined all his homemade ice cream knowledge to form our absolute favorite. It's Dulce de Leche!

Disclaimer: The following recipe makes about a gallon of ice cream and we half it most of the time.

You need:

Rock Salt

4 cups 1/2 & 1/2

4 cups heavy cream

16 egg yolks

2 cups sugar

3 tsp vanilla ext.

1. Bring creams to a simmer, then remove from heat.
2. In a separate bowl whisk egg yolks until they lighten in color. They should be noticeably lighter.
3. Slowly whisk sugar into yolks.
4. Temper 1/3 the cream into the eggs, then add all back to sauce pan. Temper very slowly so you don't have scrambled eggs.
5. Stir over low heat until it reaches 170 degrees and thickens to coat a spoon. Don't rush this by turning heat on high, there is still the risk of scrambled eggs in your ice cream.
6. Stir in 1 cup dulce de leche.
7. Allow to sit for 30 minutes at room temp.
8. Add vanilla.
9. Chill in fridge first for less time in ice cream maker.
10. Add the ice cream to your maker and follow the standard instructions, ice, salt, etc.