Dulce de Leche toffee Ice cream

It is quite easy to find ready made Dulce de Leche in the supermarkets. And it is much better, and easier, to use the ready made one. I find the method of boiling condensed milk does not achieve a good Dulce de Leche. It does not save money either, as condensed milk costs more or less the same as the ready made product. One jar of Dulce de leche will make up to three batches of this ice cream, depending on how much you add.
The result is a toffee coloured ice cream with a delicious caramel flavour.


Ingredients for 1 litre
150 gr dulce de Leche
2 large eggs
1 tbsp rum
200ml whipping cream

1. Whisk the eggs in a bowl over a pan of simmering water, until they double in size and become pale and fluffy.
2. In a separate bowl, whisk the cream until it nearly doubles in size.
3. Using a metal spoon, fold the whisked cream and the dulce de leche. Then whisk gently into the eggs, careful not to loose any bubbles.
4. Transfer into a freezer-proof container and freeze for at least 6 hours before serving.