Argentina
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Gelato base:

3 cups milk

1 and 1/2 cup heavy cream

4 eggs,  yolks only

1/2 cup vanilla sugar* if available

1/2 cup sugar

In a saucepan, mix the milk and cream and heat over medium heat until bubbles form around the edges.  Remove from heat.  Meanwhile, in a large bowl, beat the egg yolks and sugars together until the sugars are incorporated and the mixture is frothy.  Slowly add the warm milk to the sugar mixture, whisking continuously.

Return the mixture to the saucepan and heat over medium heat and stirring with a wooden spoon until the mixture thickens slightly and coats the back of the spoon.  If the egg starts to get lumpy-the heat is too hot!  Remove from heat immediately.

Strain the mixture through a fine strainer or sieve into a bowl.  Cover and put in the refrigerator for several hours or overnight.  Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.  Transfer to a sealed container and freeze until firm-if it gets too hard, bring it down to the fridge to soften.

To add the dulce de leche, put one layer (several scoops) of the gelato base and a layer of dulce de leche on top.  Put another layer of of the gelato base and mix together by making a figure 8 pattern with a spatula.  Alternatively, drizzle the dulce de leche over the top.

Tags:  milk cream sugar frothy