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1
Fill a large pot 3/4-full with water.
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2
Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil.
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3
Reduce heat and simmer for 3 hours, adding more water as necessary.
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4
Remove from the heat and let sit until completely cool.
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5
Watch the can carefully to make sure it does not start to bulge.
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6
If the can does begin to bulge, remove from the heat and let cool.
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7
Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking.
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8
Although this is a traditional way to make this recipe, we suggest using the method below as a safe alternative to cooking an unopened can of condensed milk.
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9
Pour the condensed milk into the top of a double boiler set over simmering water.
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10
Cook, stirring every 5 minutes, until a caramel color is achieved, about 2 to 3 hours.
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11
Or, preheat the oven to 425 degrees F. Pour the condensed milk into a baking dish and cover with foil.
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12
Place the pan in a larger pan.
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13
Fill the larger pan with enough water to come halfway up the sides of the baking dish with the condensed milk.
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14
Bake until caramelized, about 2 hours.
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15
In a clean saucepan, combine the brown sugar and 1/4 cup water.
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16
Bring to a boil over medium heat.
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17
Reduce the heat and simmer, stirring, until the sugar is dissolved.
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18
Remove from the heat and let cool.
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19
In a metal bowl set over a pot of simmering water, whisk together the warm syrup and egg yolks.
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20
Whisk constantly until the mixture is a thick, pale yellow and reaches the ribbon stage.
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21
Remove the bowl from the heat, and beat with an electric mixer on low speed until cool.
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22
Whisk in the condensed milk, heavy cream, vanilla and salt.
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23
Strain through a fine mesh sieve into a clean container.
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24
Cover with plastic, pressing down onto the surface to prevent a skin from forming.
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25
Refrigerate until well chilled, at least 2 hours.
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26
Transfer to the bowl of an ice cream machine and process according to the manufacturer's instructions.
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27
Transfer to an airtight container and freeze until ready to serve.
