Dulce De Leche Ice Cream with Toasted Pecans

This makes enough for a 4-quart ice cream maker.

Bring 3 cups milk, half-and-half and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. I left mine in the same pot and did the quick chill. Quick-chill by putting bowl or pot in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes. Add the mixture to your ice cream canister, and add enough milk until it reaches the fill line in your ice cream maker.

Add the paddle and place the lid on the canister. Place the whole canister into the freezer pail making sure to center the canister in the pail. Add some ice to hold the canister in place and then attach the motor. Start your ice cream maker and begin packing the space around the canister with ice and rock salt. Continue adding ice and salt until it reaches the top, but do not cover the top of the ice cream canister.

Freezing can take anywhere from 20-30 minutes, so add more ice and salt as needed. You will know when the ice cream is done because the ice cream maker will slow down and then stop when finished. Open canister and remove the paddle. Fold in pecans if using, then transfer ice cream to an airtight container and put in the freezer to harden, at least 1 hour.

(Recipe adapted from Smitten Kitchen.)