1. In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche. 2. Stir mixture constantly until well blended, about 5 minutes. 3. In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt. 4. Gradually add the hot cream mixture and whisk until they are fully incorporated. 5. Transfer the mixture to a saucepan. 6. Cook over medium-low heat, stirring with a wooden spoon or spatula, until the custard thickens, about 10 minutes; do not boil. 7. Pour the custard through a cheesecloth lined strainer set over a clean bowl. 8. This will strain any lumps and leave a smooth custard. 9. Nestle the custard bowl in a larger one filled halfway with ice and water and cool the custard to room temperature. 10. Stir this mixture occasionally. 11. Refrigerate until chilled, at least 1 hour. 12. Transfer chilled custard to an ice cream maker and freeze according to the manufacturer’s instructions. 13. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream to get the swirled effect. 14. Harden off/freeze finished ice cream until firm, 3 to 4 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
