Salted Egg Ice Cream with Dulce de Leche

Let your guests wonder what that “something something” is that’s making their vanilla ice cream much more delicious!

Vanilla Base Preparation
- Combine yolks and sugar in a non-reactive mixing bowl
- Whip until both ingredients are well-incorporated
- In a separate sauce pot, combine milk, cream, and vanilla beans
- Bring mixture to a boil
- Turn the heat down and slowly temper the egg with the hot milk mixture
- Add the salt
- After tempering, combine the egg and the milk in the sauce pot, stirring over low heat until it thickens into creme anglaise
Salted Egg Flavour Preparation
- In a separate bowl, combine the Knorr Golden Salted Egg Powder with the reserved 1/2 cup of milk
- Add this mixture to the crème anglaise
- Let the whole mixture cool down over an ice bath
Dulce de Leche Flavour Preparation
- Transfer the cooled mixture into an ice cream machine
- Churn until almost in freeze-able consistency
- Turn the machine off and add the dulce de leche
- Turn the machine back on allowing the mixture to be completely churned
Finishing
- Transfer into a container and seal tightly
- Freeze for 24 hours before consumption