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A very easy to make and very tasty ice cream with store bought Dulche de leche sauce.


1 quart

Total time

20 minutes






  • 2 cups milk (Whole)
  • 1 cup heavy cream
  • 4 cups (1.25l) fish stock (Dulche de leche)
  • ⅛ tsp vanilla extract
  • ¾ cup Pecans (, toasted and chopped (optional))


  1. Bring milk and cream to a boil in a medium saucepan over moderate heat. Remove from heat and whisk in 1 cup dulche de leche until dissolved.
  2. Whisk in vanilla extract and let the mixture cool completely. Chill for at least 4 hours or overnight.
  3. Freeze in ice cream machine until it is almost firm. Fold in the pecans, if using. Transfer ⅓ of the ice cream into a freezer safe ice cream container, swirl a few tablespoons of the reserved dulce de leche, followed by ⅓ of the ice cream and another layer of dulce de leche. Repeat until all of the ice cream and dulce de leche are used up. Freeze.
Contains allergens
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