Häagen-Dazs-style Dulce de Leche Ice Cream Recipe for Ninja Creami Deluxe

Directions

• Preparing the dulce de leche swirl
• Slow cooking dulce de leche
  In a heavy-bottomed saucepan, pour the sweetened condensed milk and baking soda. Mix gently. Place over low to medium-low heat and begin heating, stirring constantly with a wooden spoon.
• Magical transformation
  Continue cooking, stirring constantly, for 25 to 35 minutes. The mixture will gradually thicken and turn a beautiful golden, then amber, color. You'll see the transformation before your eyes: the milky white becomes light beige, then café au lait, and finally a deep golden caramel. Never leave it unattended and stir constantly to prevent it from burning on the bottom.
• Consistency test
  Dulce de leche is ready when it has reached a dark caramel/honey color and a smooth consistency that coats the spoon well. Pour a few drops onto a cold plate: if they hold their shape without running too quickly, it's perfect.
• Thickening with pectin
  Sprinkle the pectin (or agar-agar) over the still-warm dulce de leche and whisk vigorously for 1 minute to incorporate it completely. Add the pinch of salt. Transfer to a bowl and let cool to room temperature, then refrigerate until ready to use. The dulce de leche will thicken considerably as it cools.
• Preparation of the dulce de leche ice cream base
• Bicarbonate activation
  In a small bowl, mix the baking soda with 1 tablespoon of whole milk. Let it sit for 2 minutes — this activation is essential to achieve the authentic dulce de leche flavor.
• Mixing the base
  In a high-powered blender, combine the heavy cream, sweetened condensed milk, remaining whole milk, egg yolks, glucose syrup, baking soda-milk mixture, vanilla extract, and a pinch of salt. Blend at high speed for 45 seconds until perfectly smooth, homogeneous, and slightly frothy. The color will be slightly more amber than a classic vanilla base due to the baking soda.
• Creating the spectacular swirl
  Pour the base into your pot Ninja Creami Deluxe Fill the base about three-quarters full. Take approximately 120g of your cooled dulce de leche and drizzle it over the base in thick, irregular lines (reserve the rest for the final serving). Using a thin chopstick or knife, make a few vertical zigzag motions to create beautiful marbling—don't overmix, you want the golden ribbons to remain clearly visible.
• 24-hour freezing
  Smooth the surface very gently, preserving the marbling, seal tightly with the lid and place in the freezer on a flat surface for 24 full hours.
• Transformation into ice
• Ice Cream Program
  Remove the container from the freezer, take off the lid, and place it in the outer bowl of your machine. Secure the lid with the paddle and start the program. Ice Cream. The machine will transform the frozen block into creamy ice cream with beautiful ribbons of dulce de leche.
• Systematic Re-Spin
  Because this ice cream is very high in fat and condensed milk, it will almost certainly require a Re-Spin. Make a well in the center, add 2 tablespoons of liquid cream, and start the cycle. Re-Spin to achieve that signature ultra-creamy texture of Häagen-Dazs.
• Authentic service
  Enjoy immediately for a soft, creamy texture with thick ribbons of dulce de leche. Drizzle generously with the remaining dulce de leche for a spectacular visual and flavor effect. For firmer balls, return to the freezer for 20 to 30 minutes.