Dulce de leche’s ice cream – This looks so creamy and delicious!

2 tins sweetened condensed milk

3 cups whipping cream

1 cup of milk

1 teaspoon vainilla extrac

dash of salt

Place the condensed milk in a heavy-bottomed pan over medium to slow heat, until golden brown in colour, stirring constantly for about 10-12 minutes.The caramel will turn thicker as it cooks, but constant stirring will ensure an even colour.

Remove the caramel from heat and whisk in cream and milk a little at a time,being careful for steam that comes off the hot caramel milk when cream is added. Add salt, stir in vainilla extract and cool mix completely.

I don’t have an ice cream maker, so I make how following, place the ice cream in extend glass pyrex and freeze 1 hour, take out and whip slowly and put again at the freeze for 1/2 hour more.

If you have an icream maker, following the manufacturer`s instructiones when the cream is ready to freeze.