Dulce de Leche Ice Cream with Grilled Peaches
About 1 1/2 Quarts
2 tbsp. Rumford Corn Starch
2 c. milk
1 c. cream
16 oz. dulce de leche
1/2 tsp. vanilla
3 to 4 semi firm, ripe, pitted, and quartered peaches (optional)
In a heavy bottomed medium saucepan, gradually whisk one cup of the milk into the Rumford Corn Starch until the corn starch is dissolved. Whisk in the remaining milk and cream. Cook over medium-low heat, stirring constantly, until the mixture is simmering and slightly thickened (about 8 to 10 minutes). Mixture should look frothy, not a full boil. Whisk in the dulce de leche.
Strain into a medium bowl set in a larger bowl of iced water. Stir in the vanilla. Let sit, stirring frequently, until completely chilled.
Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer the frozen ice cream to a large airtight container. Cover and freeze until firm and set (usually about 4 hours). Serve frozen.
Peaches Option: Make the peaches when the evening is getting real lazy and the fire on the grill is burning down. Simply place peaches on the grill for 4 to 5 minute, just when the grill marks appear, turn peaches and continue to grill for a few minutes more (only if they are firm enough to hold up). Spoon the peaches over the ice cream.
The best dulce de leche is made from real milk, not condensed milk.