Dulce de Leche or Confiture de Lait
Adapted from The Perfect Scoop (Ten Speed Press) by David Lebovitz
Step 1 - Preheat the oven to 425° F (220° C).
Step 2 - Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt. Cover tightly with foil.
Step 3 - Make a water bath by placing the covered pie dish in a larger deeper baking dish and bake for 1 to 1 1/4 hours. Check once or twice while baking to top up water in the water bath.
Step 4 - Once the Dulce de Leche is nicely browned, remove from the oven and let cool. Once cool, whisk until smooth.
Step 5 - Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Milk Ice cream
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2 cups milk
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1 cup of cream
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3 tablespoons milk powder
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3/4 cup caster or granulated sugar
Step 1 - In a bowl whisk all ingredients together until combined and sugar is dissolved. Place in Ice cream maker and churn according to directions for about 25 minutes until soft serve consistency. Place in a freezerproof container and then freeze for several hours or overnight to firm up.
N.B. I don't really recommend making this without an ice cream maker as too many ice crystals will form with this amount of milk and it will be more of an milk ice block than a smooth ice cream.