Whisk together one can of dulce de leche and the milk in a medium

saucepan.

Heat gently over medium heat until very hot, but not boiling.

Whisk the egg yolks and sugar until light in color.

Slowly add 3 tablespoons hot milk mixture to the eggs while whisking.

Pour all of the egg mixture into the pan.

Gently cook over low to medium heat, until it starts to thicken and reaches 160 degrees F on an instant read thermometer. (Don't let it exceed 180 degrees, or it will curdle. If you don't have a thermometer, cook until the custard is thick enough to coat the back of

a wooden spoon.)

Strain the cooked custard through a fine mesh sieve into a clean bowl and add the cold cream.

Chill until completely cold.

Follow your manufacturer instructions to make the ice cream.

Place a little in a container, add dollops of dulce de leche, top with more ice cream and repeat the process.

Freeze until firm.