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

Directions

• Preparing the dulce de leche swirl
• Cooking begins
  In a heavy-bottomed saucepan, pour the sweetened condensed milk and baking soda. Gently stir to dissolve the baking soda. Place over low to medium-low heat and begin heating, stirring constantly with a wooden spoon. This step requires patience and continuous monitoring.
• The magical transformation
  Continue cooking, stirring constantly, for 20 to 30 minutes. The baking soda will begin its work immediately—you'll see the mixture gradually change. It will go from milky white to light beige, then café au lait, and finally golden caramel. The transformation is slow but spectacular. NEVER leave the pan unattended and stir constantly to prevent the bottom from burning.
• Target colour and consistency
  Dulce de leche is ready when it reaches a beautiful dark honey/amber caramel color and a smooth consistency that generously coats the spoon. To test it, pour a few drops onto a cold plate—they should hold their shape without running instantly. The final color determines the intensity of the flavor—darker means more depth.
• Thickening with pectin
  Remove from the heat and immediately sprinkle the pectin (or agar-agar) over the still-hot dulce de leche. Whisk vigorously for 1 minute to incorporate it evenly. Add the final 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—this is perfectly normal.
• 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 pre-activation is essential to develop the authentic dulce de leche flavor and prevent any residual baking soda taste in the final ice cream.
• Base emulsion
  In a high-powered blender, combine the heavy cream, sweetened condensed milk, remaining whole milk, egg yolks, glucose syrup, activated baking soda-milk mixture, vanilla extract, and a pinch of salt. Blend at high speed for 45 seconds until perfectly smooth and slightly frothy. The color will be slightly more amber than a classic vanilla base thanks to the baking soda—exactly what we're going for.
• Base assembly + swirl
  Pour the base into your jar Ninja Creami or Ninja Swirl Fill the base three-quarters full. Take about 80g of your cooled dulce de leche (keep the rest for serving) and drizzle it over the base in thick, irregular streams. Using a thin chopstick or knife, make a few vertical zigzag motions to create beautiful golden marbling—don't overmix, the ribbons should remain clearly visible.
• Freezing required
  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 marbled with golden dulce de leche.
• Re-Spin almost systematic
  Rich dulce de leche ice creams almost always require a Re-Spin. Make a well in the center, add 1 to 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, Argentinian-style ice cream balls, return to the freezer for 20 to 30 minutes.