Ease of preparation rating: Medium.
Yield: 6-8 servings.
Ingredients:
2 cups (480ml) milk
¼ cup (60ml) sugar
6 egg yolks
2 tablespoons (30ml) dark rum
Seeds from ½ a vanilla pod
1 cup (240ml) Dulce de Leche
1 cup (240ml) heavy cream
Method:
Heat a pot with the milk and vanilla seeds over medium heat.
Add half of the sugar, and bring to a boil.
In a mixing bowl, whisk together egg yolks with the remaining sugar until frothy.
Slowly incorporate the egg mixture into the warm milk and stir together.
Simmer until the mixture coats the back of a spoon.
Add the Dulce de Leche, heavy cream and rum.
Simmer for 4-5 minutes, stirring constantly.
Remove from heat, and pour into a bowl.
Place bowl over a larger bowl filled with ice cubes and a little bit of water.
Occasionally stir the mixture to help it cool faster.
Once cooled, pour the mixture in an ice cream machine to freeze.
Once slightly solidified, transfer to a plastic bowl and place in freezer for 12 hours for the ice cream to set completely.
Scoop and serve.
