Experience the rich, caramel-like flavours of homemade Dulce de Leche Gelato. This creamy, decadent dessert is ideal for any occasion!
Quick Facts
Difficulty: Easy
Prep Time: 30 minutes
Maturation Time: 4 hours
Freezing Time: 4 hours
Yield: 1.4 L (approx. 6 servings)
Ingredients
Gelato Base
- 400 ml whole milk (3.5% fat)
- 300 ml heavy cream (35% fat)
- 300 g dulce de leche (store-bought or homemade)
- 50 g granulated sugar
- 30 g corn glucose syrup
- 5 g neutral stabilizer (e.g., guar gum or locust bean gum mix)
- 1 teaspoon vanilla extract (optional)
Garnish (Optional)
- 50 g chopped caramel candies or dulce de leche drizzle
How to Make Dulce de Leche Gelato
1. Prepare the Gelato Base
- In a medium saucepan, combine whole milk, heavy cream, sugar, and glucose syrup. Stir gently over medium heat until the sugar dissolves.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this into the milk mixture.
2. Add Dulce de Leche
- Whisk the dulce de leche into the warm milk mixture until fully dissolved.
- Heat the mixture to 85°C (just below boiling) to pasteurize. Stir constantly to avoid scorching.
3. Cool and Mature the Base
- Next, remove from heat and blend with an immersion blender for a smooth consistency.
- And, quickly cool the mixture using an ice bath, then cover it with plastic wrap touching the surface to prevent skin formation.
- Following, refrigerate for at least 4 hours (or overnight) to allow the flavours to develop.
4. Churn the Gelato Base
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 25–30 minutes).
5. Add Garnish (Optional)
- If using chopped caramel candies, fold them into the gelato during the last minute of churning.
- Alternatively, drizzle dulce de leche over the gelato when serving.
6. Freeze and Serve
- Transfer the churned gelato to a freezer-safe container and freeze for 4 hours to firm up.
- Serve your dulce de leche gelato in bowls or cones, garnished as desired.
Pro Tips
- Always use high-quality dulce de leche for the best flavour. Homemade dulce de leche can take this recipe to the next level.
- Blend the mixture thoroughly to ensure a smooth and creamy texture.
- Also, add a pinch of sea salt to the base for a salted caramel twist.
FAQs About Dulce de Leche Gelato
Q: Can I use sweetened condensed milk instead of dulce de leche?
A: Sweetened condensed milk can be used, but it won’t provide the same depth of caramel flavor. Consider caramelizing it first.
Q: How long does dulce de leche gelato last?
A: Store in an airtight container in the freezer for up to 5 days for optimal flavor and texture.
Q: Can I make this recipe without an ice cream maker?
A: Yes, freeze the mixture in a shallow container and stir every 30 minutes for 3–4 hours to mimic the churning process.
Serving Suggestions
Pair dulce de leche gelato with a sprinkle of toasted pecans, a drizzle of chocolate sauce, or a dollop of whipped cream for an indulgent dessert.