I still have some dulce de leche in my fridge. The stuff kept for almost two weeks! I made some ice cream with the last bit I had left. Who can resist the combination of vanilla and milk caramel sauce?
Vanilla Ice Cream with Dulce de Leche
2 cups soymilk
2 cups full fat coconut milk
1/2 cup sugar
1/4 cup sucanat
3 tablespoons cornstarch
1 pinch salt
1 teaspoon ground vanilla or 2 teaspoon vanilla extract
2 tablespoons coffee liqueur
3 tablespoons dulce de leche at room temperature, plus more for serving
In a saucepan combine milks, sugars, cornstarch,vanilla, and salt. Bring to a boil and cook for one minute, until mixture has thickened slightly. Remove from heat. Stir in coffee liqueur and dulce de leche. Let cool to room temperature and transfer to fridge. Let cool for several hours or overnight. Transfer to ice cream machine and freeze.
Transfer to freezer and freeze 2-3 more hours before serving.
2-3 tablespoons room temperature dulce de leche. You can use it pure or mix it with 1-2 teaspoons of coffee liqueur (as shown in the picture below).