Dulce de Leche Ice Cream

To make Dulce de Leche ice cream scale into a mixing bowl 4 egg yolks, 15g turbinado sugar, 60g Dulce de leech, 200g whole milk and 200g hi-fat cream. Combine the ingredients well and add them to a ziplock style freezer bag. Add the bag to a hot water bath heated to 85C or 1 hour to cook the custard. Then cool the bag completely and freeze in a gelato machine.