Dulce de Leche Ice cream

• 532 g milk
• 266 g (9 oz.) whipping cream (

Warm up milk, cream, glucose, and inverted sugar in a pot and bring to 105°F (40°C).

Add milk powder and mix until it disolves.

Add sucrose and stabilizer and cook to 185°F (85°C).

Sieve it and cool it down until it drops below 40°F (4°C).

Add the dulce de leche and mix with a hand blender.

Store for 24 hours in the fridge, churn the next day, and store i