Dulce de Leche Ice Cream: Homemade Ice Cream (No Machine)
Author: Gemma Stafford
2cups(16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14ounces(1 can/ 400ml) sweetened condensed milk (fat-free or regular)
To make the Dulce de Leche caramel:Peel the paper wrapper off the can of condensed milk if one. Line a small pot with a small tea towel ( this is a cushion for the can and stops the can bouncing around)
Place in a few cans and cover with water, up to 2 inches over the cans.
Simmer for 2 hours. You can leave them undisturbed for this time.
When the time is up, pour off the water and leave the cans to good cold.
Inside your can you have lovely caramel. This will keep fresh in the can for months at room temperature
Once your caramel is cold proceed making the ice cream base as normal. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.
You can use store bought dulce de leche if you wish