Dulce De Leche Ice Cream

• 2 cups Milk
• 2 cups Heavy Cream
• 1 Tablespoon Vanilla Extract
• 1/2 cups Sugar
• 4 whole Egg Yolks
• 1 cup Dulce De Leche, Homemade Or Store Bought
• 1/4 teaspoons Ground Cinnamon
• 1/8 teaspoons Freshly-ground Nutmeg

1. In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.
2. Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved then remove it from the heat.
3. In a medium-sized heatproof bowl, beat the egg yolks. Whisk in 1 cup of the cream mixture a little bit at a time until combined.
4. Pour the egg mixture back into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175 degrees F on a candy thermometer, or until it coats the back of a spoon.
5. Remove from the heat. Add the dulce de leche, cinnamon, and nutmeg. Stir, until the dulce de leche has dissolved completely in the custard.
6. Strain the mixture into a large bowl, and freeze for at least 3 hours.
7. Once you are ready to make the ice cream, remove custard from the freezer, and pour it into your ice cream maker, and freeze according to manufacturer's instructions.
8. Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!
9. Makes 1 quart of ice cream.

milk, heavy cream, vanilla, sugar, egg yolks, dulce de leche, ubc, freshlyground nutmeg

Taken from tastykitchen.com/recipes/desserts/dulce-de-leche-ice-cream-2/ (may not work)