Ingredients

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 1/2 cups whole milk
• ¼ tsp kosher salt
• 1 ½ cups dulce de leche, divided
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Add milk, salt, and 1 cup (about 240 milliliters) of dulce de leche to a pan over medium heat. Heat the milk until it simmers but not boil, then turn off the heat.
2. Slowly pour about 1/2 cup (about 120 milliliters) of hot milk into the egg yolk and sugar mixture while whisking constantly until well combined.
3. Next, pour the tempered egg mixture back into the pan with the remaining hot milk. Heat the pan on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take a few minutes.
4. Strain the mixture into a bowl to remove any cooked egg pieces. Stir in the heavy cream and vanilla extract. Refrigerate until completely chilled. You can also use the ice cream maker's cooling mode to chill it.
5. Follow the ice cream maker's instructions, select the ice cream mode, and churn the ice cream mixture in the container until it becomes thick and resembles soft - serve ice cream.
6. Spoon the ice cream into a loaf pan. Add the remaining 1/2 cup (about 120 milliliters) of dulce de leche and swirl with a spatula. Cover the ice cream's surface with plastic wrap or wax paper. Freeze for at least 4 hours, or until firm. Let it sit at room temperature for about 5 minutes before serving.