Dulce de Leche Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

2. 2

   Remove the saucepan from the heat and stir in the dulce de leche, unsalted butter, vanilla extract, and salt until the butter has melted and the mixture is smooth.

   Tip: Be careful not to scramble the eggs when whisking in the egg yolks.

3. 3

   In a separate bowl, whisk together the egg yolks until they are light and fluffy. Gradually pour the warm cream mixture into the egg yolks, whisking constantly.

   Tip: This will prevent the eggs from scrambling.

4. 4

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.

   Tip: Don't let the mixture boil.

5. 5

   Remove the saucepan from the heat and let it cool to room temperature.

   Tip: Cover the mixture with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

6. 6

   Cover the mixture and refrigerate it for at least 2 hours, or overnight.

   Tip: Chill the mixture until it is cold and the mixture has set.

7. 7

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also place the mixture in a 9x13 inch baking dish and freeze it for about 30 minutes, stirring every 30 minutes until the desired consistency is reached.

8. 8

   Once the ice cream is almost fully churned, transfer it to an airtight container and cover it with plastic wrap or aluminum foil.

   Tip: Let the ice cream sit at room temperature for 30 minutes to allow it to soften slightly.

9. 9

   Scoop and serve the ice cream immediately.

   Tip: You can also add any desired mix-ins, such as nuts or chocolate chips, before serving.