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2 cups whole milk
1 cup heavy cream
1 whole jar (1 lb) dulce de leche (about 1 2/3 cup)
1/4 teaspoon vanilla extract
dash sea salt
Over medium heat in a heavy bottom saucepan, bring the milk and cream just to a boil. Remove the milk mixture from the heat and whisk in the Dulce de Leche milk caramel. This may take a minute or two but keep stirring until the caramel is completely dissolved. Add a pinch of sea salt and the vanilla extract. Allow the mixture to cool a bit then place in the refrigerator. Cover the cream once it’s cool and refrigerate until chilled. This may take several hours or overnight. Freeze according to your ice cream maker directions. Remove to a freezer safe container and freeze until ready to serve.
I almost forgot how to blog since it’s been so long since I posted anything! Thanks for coming back to see us again.
I was in Atlanta for a few days for my nieces graduation. I had the best time visiting with my siblings and their spouses, attending various events, eating great food and I was actually able to read a whole book. There is always so much to do at home so this was a real vacation for me. Anyway, I plan to spend some time in the kitchen this long holiday weekend. I hope you have a chance to visit with friends and family and thanks so much for stopping by!