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Dulce de Leche Swirled Ice Cream
Author: Jackie
  • 1 can sweetened condensed milk
  • 1 ⅓ cups sugar
  • 3 egg yolks
  • 2 cups heavy whipping cream
  • 2 cups milk
  • 1 teaspoon vanilla
  1. To make dulce de leche either remove the paper from around the can, or open the can and pour the sweetened condensed milk into a canning jar (i.e. a 8oz Ball jar) and close tightly.
  2. Place jar or can in crock pot and fill with water about 1 inch above the can or jar.
  3. Cook on low for 8 hours.
  4. Jar or can may look a bit rusty, but it is ok.
  5. Remove can from crock pot when finished and carefully open with can opener.
  6. If cooked in can, and not used right away store in a reusable container, covered and refrigerated.
For the ice cream:
  1. Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
  2. Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan.
  3. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
  4. Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
  5. 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.
  6. Freeze in an ice cream maker according to the manufacturer’s instructions.
  7. Halfway through the churning add ¾ can of dulce de leche.
  8. Serve immediately or freeze into air tight container.