In Krista's Kitchen
For this recipe you'll need: sweetened condensed milk, heavy cream, whole milk, brown sugar, egg yolks, vanilla extract, salt, cinnamon, vanilla pirouettes.
If you are using store bought dulce de leche then skip this step. Remove the label and as much of the glue as possible from the sweetened condensed milk can. Boil the can for 2-3 hours on its side, making sure that it is covered with at least 2 inches of water at all times
Add the egg yolks to a medium bowl. Whisk the heavy cream, milk and brown sugar together in a medium sauce pot. Bring it to a simmer over low-medium heat while whisking frequently. Remove it from the heat immediately
Start adding ¼ cup of the hot cream mixture to the egg yolks while whisking constantly. Repeat this 6-7 times to temper the egg yolks. Add the dulce de leche to the cream mixture, reserving about ½ can for the topping.
Pour the egg yolk mixture back into the heavy cream and whisk constantly until it comes back to a simmer over low-medium heat. Remove it from the heat and stir in the vanilla and salt Strain mixture through a fine mesh strainer into a large bowl Chill the mixture in the freezer or by adding that bowl into a larger bowl filled with ice. Stir every 10-15 minutes until chilled. About 1 hour
Add the mixture to the ice cream machine and churn according to the manufactures instructions. Mine takes about 20 minutes. Pour the churned ice cream into a loaf pan then top it with remaining dulce de leche. Swirl the dulce de leche around with a butter knife to make swirls on top. Freeze overnight
Crunch up the pirouettes, add cinnamon and toss. Sprinkle over the top of the ice cream as serving
In Krista's Kitchen