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1
In a medium saucepan over medium heat, cook condensed milk, stirring constantly, until thick and golden brown, about 15 minutes.
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2
Remove from heat.
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3
Meanwhile, in a separate medium saucepan over medium-low heat, bring cream, milk and cinnamon stick to a simmer.
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4
Remove cinnamon stick.
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5
Very slowly and carefully to prevent spattering, pour condensed milk into a clean large bowl.
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6
Gradually whisk in cream mixture, holding the saucepan at arms length and averting your face when adding the cream.
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7
Whisk in vanilla.
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8
Cover and refrigerate until completely cold or overnight.
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9
Stir cream mixture.
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10
Transfer to an ice cream maker and freeze according to manufacturers instructions.
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11
Variation:
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12
Traditional Dulce de Leche: If youre not in an ice cream mood, do as they do in Latin American countries: cook the sweetened condensed milk down into dulce de leche and, instead of freezing it into ice cream, spread it on toast or your favorite pound cake.
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13
Serving suggestion:
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14
Line each cup of a muffin tin with plastic wrap.
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15
Pack with ice cream and freeze.
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16
Turn the individual portions out onto plates, drizzle with chocolate sauce and sprinkle with unsweetened cocoa powder.
