This ice cream is sweet, decadent, thick and velvety. Idea: add some toasty, salty almond chunks for texture!
Makes 2 pints
1 lb. Or 1 2/3 cup dulce de leche (purchased, or homemade)
2 cups whole milk
1 cup heavy cream
4 egg yolks
2 tablespoons sugar
¾ cup chopped toasted (and lightly salted) almonds
Pinch of salt
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Whisk together dulce de leche and the whole milk in a medium saucepan. Heat gently over medium heat until very hot, but not boiling. Meanwhile, whisk the egg yolks and sugar until light in color.
Slowly add the hot milk mixture to the eggs while whisking. Pour back into the pan. Gently cook over low to medium heat, until it starts to thicken and reaches 160 degrees F on an instant read thermometer. (Don't let it exceed 180 degrees, or it will curdle. If you don't have a thermometer, cook until the custard is thick enough to coat the back of a wooden spoon.) Strain the cooked custard through a fine mesh sieve into a clean bowl and add the cream.
When mixture is thoroughly cold, churn using your method of choice. Add almond chunklets to the ice cream when there are about 5 minutes left in the churning process. Transfer to a freezer safer container and freeze for several hours before serving.