For these times many people question for Dulce de Leche at Restaurants and many of these are making some desserts with Dulce de Leche.
This recipe is adapted from one of Cheff Anna Olson from Canadà, .
I think this recipe is delicious and easy.
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, follow the manufacturer's intructions.
You may serve, with pieces of fruit, or chocolate's sauce or pieces of hard chocolate, always is nice.