Dulce de Leche Ice Cream Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line the base of a 23cm pie dish with parchment paper.

   Tip: For easy removal, make sure the parchment paper is large enough to cover the entire base.

2. 2

   In a medium bowl, whisk together the flour, salt, and baking soda. Add the cold unsalted milk and whisk until the mixture forms a crumbly dough.

   Tip: Use a fork to break down any lumps.

3. 3

   On a lightly floured surface, roll out the dough to a thickness of about 3mm. Transfer the dough to the prepared pie dish and press it evenly into the corners.

   Tip: Chill the crust in the freezer for 10 minutes before baking.

4. 4

   Bake the crust for 15-20 minutes, or until it is lightly golden brown.

   Tip: Keep an eye on the crust during the last 5 minutes of baking, as it can go from golden to burnt quickly.

5. 5

   In a large bowl, whip the heavy cream until it forms stiff peaks. Set aside.

   Tip: This will help stabilize the whipped cream and prevent it from collapsing.

6. 6

   In a separate large bowl, whip the dulce de leche until it becomes light and fluffy.

   Tip: Be careful not to over-whip, as this can cause the dulce de leche to break.

7. 7

   In a separate large bowl, whip the granulated sugar and eggs until light and fluffy.

   Tip: Add the vanilla extract and mix until combined.

8. 8

   Fold the whipped cream into the sugar mixture until well combined.

   Tip: This will help create a smooth and creamy texture.

9. 9

   Fold the whipped dulce de leche into the cream mixture until well combined.

   Tip: This will help create a smooth and creamy texture.

10. 10

    Pour the ice cream mixture into the baked pie crust and smooth the top.

    Tip: Chill the pie in the freezer for at least 2 hours before serving.

11. 11

    Just before serving, sprinkle the melted unsalted butter over the top of the pie in a zig-zag pattern.

    Tip: This will create a beautiful and delicious caramelized crust.