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Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
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Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan.
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Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
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Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
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Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
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Freeze in an ice cream maker according to the manufacturer’s instructions.
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Halfway through the churning add ¾ can of dulce de leche.
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Serve immediately or freeze into air tight container.