Dulce de Leche Ice Cream

Directions

for the dulce de leche:

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in a double-boiler over boiling water cook the condense milk covered on low until it reaches a caramel color, stirring regularly, about 1.5 hours.

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for the ice cream:

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In a medium heavy saucepan, combine 3/4 cup of the dulce de leche, the cream, milk, and sugar.

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Bring to a gentle boil over medium heat. Remove from the heat.

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Beat the egg yolks in a medium bowl.

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Whisk 1 cup of the hot cream mixture into the egg yolks.

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Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

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Remove from the heat and strain through a fine mesh strainer into a clean container.

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Cover with plastic wrap, pressing down against the surface to keep a skin from forming.

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Refrigerate until well chilled, about 2 hours.

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Remove from the refrigerator and pour into the bowl of an ice cream machine.

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Freeze according to the manufacturer's instructions.

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When the ice cream is nearly completely thickened, pour in the remaining 1/4 cup dulce de leche to create a swirl in the ice cream.

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Transfer to an airtight container and freeze until ready to serve.

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