This worked well halved with the size of my ice cream mixer. The flavor and texture were dead on! I too had a bit of trouble running the caramel stream into the mixer so i just folded dollops of caramel in after it finished. Easy! I then froze it for an hour or so before enjoying, topped with sea salt.
Very yummy, even with nonfat milk! The only thing I did different is increase the vanilla to a tablespoon. The ribbons didn't work for me either. I caught on to this right away, and stopped adding it to the machine. Instead, I layered the dulce de leche alternately with the ice cream in a tupperware to mimic this effect (once frozen). Thanks, Rita!
First off, the taste of this ice cream is absolutely WONDERFUL. It's very creamy, considering there's no cream in it, and the caramel flavor is to die for. I had some problems with execution though. The custard was extremely runny after I added the last cup of milk and never thickened up again. It ran forever in my little Cuisinart ice cream maker and never got past a very soft ice milk stage, so I ended up pouring it into a cake pan to freeze. It probably didn't help that I had to warm the additional caramel to room temperature in order to drop it into the mix. I had cooked the caramel for 1 3/4 hours and when it was chilled it was as hard as rock. When I dropped it into the ice cream maker, most of it ended up sticking to one of the paddles in a big clump instead of spreading out into ribbons. I think the next time I make this, I'll just do one can of sweetened condensed milk and not bother with the caramel ribbons. This is a very labor intensive ice cream but if you like dulce de leche, the taste is worth the effort.