Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

• 1 3/4 cup whole milk, divided
• 1/2 cup half & half
• 1/4 cup heavy cream
• 1/2 of a 14 oz can of dulce de leche (found in the latin isle)
• 1/8 teaspoon pure vanilla extract
• 3/4 – 1 – cup chopped toasted pecans

1. Bring 3/4 cup of milk, half & half, ans cream just to a boil in a  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. Chill mixture.  I put mine in the in the fridge for a couple of hours or you can quick-chill by putting bowl or pot in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
2. When chilled, add the mixture to your ice cream canister and mix in remaining 1 cup of milk.  Freeze according to ice cream makers directions.  Then transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
3. Drizzle with remaining 1/2 can of Dulce de Leche warmed or chocolate ganache (recipe below) and sprinkle with pecans. Makes approx 1 1/2 qts.

Chocolate Ganache Topping

• 1/4 cup whipping cream
• 1/2 cup semi sweet chocolate chips

In a microwave safe dish, microwave cream and chocolate for 20 seconds.  Stir.  Microwave for 10 second intervals, stirring each time until chocolate is melted.  Allow to cool for 20 minutes before serving on ice cream.  If you let it cool too long just microwave for a few seconds again until desired consistency.