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HEAT CREAM WHOLE MILK AND ONE CUP OF THE DULCE DE LACHE
STIR CONSTANTLY TILL BLENDED AND STEAM BEGINS
MIX EGG YOLKS SUGAR AND VANILLA WITH PINCH OF SALT WHISK
TEMPER THE HOT MILK MIXTURE INTO THE EGG YOLKS WHISK AND POUR BACK INTO THE PAN
PUT BACK ON THE STOVE AND BRING TO JUST UNDER A BOIL TILL MIXTURE STARTS TO THICKEN
POUR THROUGH A FINE MESH SIEVE AND COOL THE MIXTURE IN ICE BATH UNTIL CHILLED
POUR INTO ICE CREAM MAKER
ONCE THE ICE CREAM IS VERY WELL CHILLED PUT IN REMAINDER OF THE DULCE FOR A SWIRL EFFECT
BACK INTO A CONTAINER AND CHILL FOR AT LEAST 3 OR 4 HOURS TILL FIRM
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