dulce de leche ice cream

This is from a discussion on ice cream - Jeni's of Columbus, Ohio, on the Huffington Post site.

5 1/2 cups whole milk
1 1/2 cups sugar
1/2 tsp baking soda
2 1/2 cups heavy cream
1/4 tsp salt
6 large egg yolks
2 tsp vanilla extract

In heavy pot over medium heat, combine 4 cups milk and sugar. Bring to simmer and stir in baking soda when sugar is fully dissolved. It will foam up. Reduce heat to low on smallest burner and cook uncovered without stirring for 3 hours or until deep brown. Pour through mesh strainer into metal or glass bowl and let cool to 100-120F. Meanwhile bring egg yolks to room temperatur­e.

In heavy pot over medium heat, combine 1 1/2 cups milk, cream, and salt. Bring to bare simmer, stirring occasional­ly, and remove from heat. Meanwhile, whisk yolks vigorously until they lighten in color. Slowly drizzle in 3/4 of warm dulce de leche while continuing to whisk until well combined. Add about 1/3 of hot dairy a little bit at a time and whisk to combine. Pour mixture back into pot and stir frequently over low heat until the custard reaches 170F and coats the back of a spoon.

Pour custard into container and let cool 30 minutes before stirring in vanilla. Refrigerat­e for one hour uncovered, then cover and refrigerat­e overnight. Freeze core of ice cream churn overnight. Set up churn and pour in custard with machine already running. Churn for about 30 minutes or until motor starts to struggle. Serve immediatel­y for soft-serve or freeze 4 hours to harden.

Warm the remaining dulce de leche and drizzle on top. Maybe some crunchy granola and/or a dollop of lightly-sw­eetened whipped cream to continue the celebratio­n of milk theme.