• 1 cup dulce de leche, storebought or homemade
  • 6 egg yolks
  • 2 cups cream
  • 1 cup whole milk
  • 1/2 teaspoon kosher salt, or more to taste
  • 1 cup Samoa Girl Scout cookies, finely chopped and chilled in freezer (about 8 cookies)


In a heavy medium saucepan, whisk together egg yolks and dulce de leche until well combined.

Slowly whisk in cream, a little at a time, until fully incorporated, then whisk in milk

Cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a swiped finger leaves a clean line.

Strain into an airtight container and stir in salt to taste, 1/4 teaspoon at a time.

Chill in refrigerator overnight, or at least 6 hours, then churn in ice cream maker

During last minute of churning, add chopped Samoas. Transfer ice cream to airtight container and let firm up in freezer at least 4 hours before serving.

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