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.

Place jar or can in crock pot and fill with water about 1 inch above the can or jar.

Cook on low for 8 hours.

Jar or can may look a bit rusty, but it is ok.

Remove can from crock pot when finished and carefully open with can opener.

If cooked in can, and not used right away store in a reusable container, covered and refrigerated.

Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.

Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan.

Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.

Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.

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.

Freeze in an ice cream maker according to the manufacturer’s instructions.

Halfway through the churning add ¾ can of dulce de leche.

Serve immediately or freeze into air tight container.