Creamy Argentine-Style Ice Cream with Dulce de Leche

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This traditional Argentine-style ice cream draws on the country's signature flavors, pairing a silky, low-air churned custard with swirls of rich dulce de leche. The result is an extra-creamy dessert with caramel notes that define Argentine helado.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 42 gCarbs
• 0 gFiber
• 38 gSugar
• 6 gProtein
• 95 mgSodium
• 230 mgPotassium
• 160 mgCalcium
• 1.2 mgIron
• 0.5 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the ice cream base

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tablespoon cornstarch
• 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
• Pinch of fine sea salt

For the dulce de leche swirl

• 1 cup store-bought dulce de leche, slightly warmed
• 2 tablespoons whole milk

Directions

1. In a medium saucepan, warm the milk, cream, and salt over medium heat until small bubbles form around the edges; do not boil.
2. In a bowl, whisk the egg yolks with the sugar and cornstarch until the mixture is pale and slightly thickened, about 2 minutes.
3. Slowly pour about one-third of the hot milk mixture into the yolks while whisking constantly to temper, then return the yolk mixture to the saucepan.
4. Cook the custard over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon, 6 to 8 minutes; it should reach about 170°F.
5. Strain the custard through a fine-mesh sieve into a clean bowl, stir in the vanilla bean seeds, and let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
6. Whisk the dulce de leche with the milk in a small bowl until smooth and pourable; set aside.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer, 20 to 25 minutes, until it reaches a soft-serve consistency.
8. Layer the churned ice cream into a freezer-safe container, spooning ribbons of dulce de leche between layers, then swirl gently with a knife; freeze for at least 4 hours to firm up.

Cook’s Notes

• For the creamiest Argentine texture, churn slowly; less air means denser, smoother helado.
• If you don't have an ice cream maker, pour the custard into a shallow metal pan, freeze, and beat with a fork every 30 minutes for 2 to 3 hours.
• Homemade dulce de leche can be made by simmering a can of sweetened condensed milk in water for 3 hours.
• Serve slightly softened (5 to 10 minutes out of the freezer) for the classic Argentine scooped texture.
• Store in a covered container with plastic wrap pressed against the surface to prevent ice crystals.

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