Sugar Cake and Caramel Frozen Custard is made with a homemade Spanish sugar cake called bica gallega and homemade dulce de leche. The vanilla custard, bica gallega, and dulce de leche make for an all day affair in the kitchen. Grab a friend and split the duties. The results will be worth it!
A few notes: 1. Don't forget to free your ice cream bowl about 24 hours in advance! 2. A thermometer will be helpful for the custard. 3. Plan to let your finished custard freeze for 4 hours to overnight.
This recipe is in collaboration with mad scientist and ice cream aficionado Jeff Callahan of @theicecreampost. Jeff provided the recipe for the frozen custard base. The bica gallega recipe is lightly adapted from The Spruce and the dulce de leche recipes is lightly adapted from Michael Ruhlman's book Ratio.