1 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
8 egg yolks
Dulce De Leche: Immerse the unopened can of sweetened condensed milk in a pot of water. Cover completely with water. Bring to a boil and cook for 2 1/2 hours, replenishing the water as necessary to keep the can always covered in water. Remove from heat and let cool slightly in the can. Open the can and you will have fresh dulce de leche.
Ice Cream: In a heavy saucepan, scald the cream and milk with 1/4 cup of the sugar and the vanilla. In a large bowl, whisk yolks with the remaining 1/4 cup of the sugar until pale. Gradually whisk hot cream/milk mixture into blanched yolks. Add the whole can of the dulce de leche. Mix well. Return to saucepan. Stir with a wooden spoon over medium heat until the custard thickens and leaves a path on the back of a spoon when a finger is drawn across it (about 7 minutes) or when the temperature reaches 160ºF (do not boil!). Strain into a bowl over an ice bath. Whisk to cool quickly.
Process custard in an ice cream maker according to manufacturer's instructions.
Freeze and Serve: Place in the freezer in an air-tight container. Allow the ice cream to set completely before serving (1 –2 hours).
Recipe created by Parties That Cook®
Makes 1 Quart