Dulce de Leche Ice cream

🧂 Ingredients

• 2 tins condensed milk
• 5 egg yolks
• 2 cups cream
• 2 cups whole milk
• 1 vanilla bean

  cut in half & beans removed
• .5 cup castor sugar
• pinch salt

Instructions

• 1 Place the 2 tins of condensed milk in a saucepan of water - insuring the water
  is a couple inches above the top of the tins.
• 2 Simmer gently for 3 hours, ensuring water is completely covering the tins.
• 3 Allow to cool in tins and you have made some delicious dulce de leche!
• 4 Mix together the egg yolks, 1 tin of dulche de leche and vanilla. Set aside.
• 5 In a large saucepan add the sugar, salt, milk, vanilla pod & cream. Stir to
  combine and heat on medium heat until just below boiling.
• 6 Pour 1/2 the heated milk mixture into the egg mix and stir to combine. Place egg
  mixture back into saucepan with remaining milk mixture and heat until it
  thickens and the mixture coats the back of a spoon.
• 7 Strain through a sieve and allow to cool to room temp and place in fridge for
  minimum of 2 hours - I usually leave mine overnight.
• 8 Once mixture is sufficiently cool then churn according to ice-cream machine
  instructions. I did this one for 50 minutes.
• 9 Meanwhile, whisk remaining tin of dulche de leche with a little cream until its
  a runny smooth caramel texture.
• 10 Once ice cream is churned scoop into a freezer proof container and ripple the
  dulche de leche through it. Cover and freeze for minimum 2 hours until set. *see
  tips for creating ripple affect*

Nutrition Info