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
I boiled mine for 3 hours for this recipe for a darker dulce de leche
Making the Ice Cream
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. DO NOT BOIL. If you want to keep track with a thermometer then bring it up to 190°F-195°F
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. About 8 minutes. Again, if you want to use a digital thermometer then take it to 190°F-195°F. The mixture should coat the back of a spoon
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
Making the Topping
Crunch up the pirouettes, add cinnamon and toss. Sprinkle over the top of the ice cream as serving
Notes
Be sure to remove the wrapper from the sweetened condensed milk can and as much of the glue as you can if making your own dulce de leche
Tempering the egg yolks is very important. DO NOT SKIP THAT STEP! If you don't temper the egg yolks you will end up with scrambled eggs in your ice cream
Make sure to strain the ice cream mixture just in case there are small chunks. You want a nice smooth consistency
DO NOT at any point bring the ice cream mixture to a boil. Simmer only or just before a simmer.
If you want to use a thermometer to make sure then take it to about 190°F-195°F
Add the pirouette and cinnamon topping, you won't be sorry!
I know it's very tempting to eat the ice cream as soon as it's churned but for the best consistency, freeze it overnight
Let the Dulce de Leche Ice Cream sit on the counter for about 5-10 minutes before serving it