Step 1

Blend the dulce de leche, milk, and salt using a hand blender or stand mixer until everything is well blended.

Step 2

Mix the heavy cream with a spatula (do not blend).

Step 3

Optionally, refrigerate the mixture for 1-2 hours before churning.

Step 4

Stir the mixture and transfer it to the ice cream maker bowl.

Step 5

Churn the mixture for about 25-30 minutes.

Step 6

Transfer the salted caramel ice cream to a freezer-safe container.

Step 7

Freeze the ice cream for about 5-6 hours before serving.