Step 1

Combine cream, milk and dulce de leche in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges.

Step 2

While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk until the eggs are thick and a pale yellow color. Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly.

Step 3

Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.

Step 4

Cover and refrigerate at least 4 hours or overnight.

Step 5

Remove the custard from the refrigerator and stir in the vanilla extract and salt. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).

Step 6

Transfer ice cream to airtight container and freeze until solid, about 2 hours.