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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 cool enough to handle.
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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 (only partially submerged in water once the can has been pierced).
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8
When the can has cooked for 3 hours, set aside to cool completely before opening.
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9
(If you are uncomfortable using the whole can method, you can cook the condensed milk, out of the can, over a double boiler, stirring every 5 minutes, for about 3 to 4 hours, or until it has achieved a deep golden color.
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10
Or, alternatively, purchase canned dulce de leche at your local supermarket.)
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11
Once the dulce de leche has cooled, make the ice cream base: In a medium heavy saucepan, combine the cream and milk and bring to a gentle boil over medium heat.
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12
In a heatproof large bowl, whisk the egg yolks, 3/4 of the dulce de leche, and granulated sugar until smooth and pale.
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13
When the milk comes to a boil, whisk 1 cup of the hot cream mixture into the egg yolk-sugar mixture until smooth.
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14
Gradually add the egg mixture in a slow, steady stream to the hot cream in the pan, whisking to combine.
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15
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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16
Remove from the heat and strain through a fine mesh strainer into a clean container.
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17
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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18
Refrigerate until well chilled, about 2 hours.
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19
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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20
Freeze according to the manufacturer's instructions.
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21
When the ice cream is nearly completely churned, spoon in the remaining dulce de leche to create a swirl in the ice cream.
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22
Transfer to an airtight container and freeze until ready to serve.
