DULCHE DE LECHE ICECREAM with TOASTED PECANS
from Grace Kook Anderson of Irvine, CA
Adapted from: Gourmet, May 2007
Makes about 1 ½ quarts
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups)*
1/8 teaspoon pure vanilla extract
¾ cup chopped pecans (2 ½ to 3 oz), toasted
* here’s how we made our own: http://www.jasonandshawnda.com/foodiebride/archives/6604/
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm (about 25 minutes), then fold in pecans if using them (5 more minutes). Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.