Summary

Ingredients

• 300 g condensed milk, (milk jam, dulce de leche e.. from milkmaid)
• 5 egg yolks
• 35 g suar
• 0.25 teaspoon ¼ vanilla extract
• 120 ml milk
• 240 ml cream

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Instructions

1. Beat the egg yolks with sugar until they are thick and frothy. Bring the cream, milk and vanilla extract to the boil, remove the pan from the heat. Pour some of the hot milk and cream mixture into the egg yolk mixture while stirring, then pour the entire egg yolk mixture back into the pan with the hot milk and cream mixture. Put the pot back on the stove and heat it carefully, stirring, until the mass becomes thick and you can use it to cover a wooden spoon.
2. Mix the mixture with 200 g Dulce de Leche and chill.
3. Then let the cold cream freeze in the ice cream maker.
4. Finally, depending on your taste, whisk 100-200 g of Dulce de Leche into the creamy ice cream mixture with a spoon and freeze the ice cream.