By Hong and Kim Pham,
From Gourmet Magazine
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1-2/3 cups)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2-1/2 to 3 ounces), toasted (we omitted this)
1. Bring milk and cream just to a boil in a heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
2. Freeze mixture in ice cream maker until almost firm.
3. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
