Dulce de leche ice cream with hazelnut praline
10 minutes, plus cooling and freezing time
Preparation time
4 hours
Cooking time


Dulce de leche

395 g (1 tin) sweetened condensed milk

Crème anglaise ice cream

1 egg
2 egg yolks
110 g (½ cup) caster sugar
2 tsp vanilla bean paste or extract
300 ml cream
250 ml (1 cup) full cream milk

Hazelnut praline

220 g (1 cup) caster sugar
2 tbsp water
80 g roasted hazelnuts, roughly chopped

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Dulce de leche

  1. Place the sealed tin of sweetened condensed milk in a perforated steam container. Place in the steam oven and Steam at 100°C for 3 hours.
  2. Remove from the steam oven and allow to cool before mixing through the ice cream.

Crème anglaise ice cream

  1. Combine the egg, egg yolks, sugar and vanilla in a bowl, mix well. Whisk in the cream and milk. Place into an unperforated steam container, cover and place into the steam oven. Steam at 80°C for 1 hour, or until the mixture thickens.
  2. Remove the custard from the steam oven, rest for 5 minutes and whisk until smooth. Refrigerate to cool.
  3. Churn the mixture in an ice cream machine according to its instructions. Alternatively, freeze in a shallow container, stirring often to break up the crystals. Freeze for at least 2 hours before mixing with the dulce de leche.

Hazelnut praline

  1. Line a baking tray with baking paper. Set aside.
  2. In a small saucepan combine the sugar and water. Bring to the boil on high heat, induction setting 8. Turn down to medium heat, induction setting 6 and cook without stirring until it starts to caramelise.
  3. Remove the saucepan from the heat and when it becomes a medium golden colour, add the hazelnuts. Pour immediately onto the lined baking tray and spread out quickly. Leave to cool completely.
  4. Use a mortar and pestle or food processor to crush the praline to a crumble consistency or break into large chunks.

Dulce de leche ice cream

  1. Gently combine the dulce de leche and the vanilla ice cream in a large bowl. Place back into a container and freeze until firm.
  2. Serve with broken pieces of the hazelnut praline.

Hints and tips

  • Dulce de leche is traditionally made by stirring milk and sugar on the stove for hours. This method using steam technology gives you perfect results, without all the hard work.
  • Cooking the anglaise at 80°C prevents the egg from curdling. Use this recipe to make pouring custard for your favourite desserts.


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    Thursday 08th September 2016

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