This ice cream couldn’t be easier. And it stays nice and creamy and doesn’t get hard as a brick.
1 can dulce de leche (Nestle’s) (next to the sweetened condensed milk in the store)
1/2 teaspoon flaky sea salt or kosher salt
2 cups very cold heavy cream
Combine dulce de leche with salt in a large bowl
In another bowl, beat cream on high speed until stiff peaks form, about 3 minutes.
Stir about 1/3 whipped cream into dulce de leche.
Carefully fold in remaining whipped cream.
Cover bowl and freeze until firm, about 6 hours.
You can serve it at that time or
I like to set a rectangular container in freezer to chill. After 4 hours, scoop ice cream into container in individual portions, cover, and leave in freezer.
If desired, you can sprinkle a few grains of salt on top, although I prefer not to.
