Since I was a little girl growing up in Sweden I have had a love affair with ice cream. Growing up my favourite scoop flavour was daim and daddy and I would see who could finish their ice cream first, every time. To be honest we sometimes compete now as well.

You may think Sweden is too cold for ice cream, but to that I say a) the summers are really nice and warm and b) it is never too cold for ice cream.

I still entertain this love affair although I am a bit pickier as an adult. I don’t like artificial pear ice cream for example or ice cream with lots of strange ingredients. When it is so easy to make delicious ice cream at home, I don’t understand the need for stabilizers and odd ingredients. I want natural proper ice cream made with full fat cream and milk.

This recipe certainly is of that variety and the dulce de leche flavour definitely comes through (shame if it didn’t since I used a whole can) and I’ve added a little salt to cut through the sweetness, which I think makes this work –  dulce de leche is very sweet!

I like ice cream on its own but you can of course make a sundae with whipped cream, chocolate chip cookie and dark chocolate sauce or maybe serve with alongside a dark chocolate fondant, the possibilities are endless.

 Dulche de leche ice cream (with a little salt), makes about 1 litre

4 egg yolks

2 tbsp caster sugar

400 ml double cream

200 ml whole milk

1 tsp vanilla

1 pinch (about 1/2 tsp) Maldon sea salt

400 g (1 can) dulce de leche

Beat yolks and sugar until fluffy. Meanwhile heat up the milk and cream in a saucepan until almost boiling. Incorporate the cream into the egg mixture little by little while continuously stirring. Add vanilla and dulce de leche and combine. Pour into a large bowl, place over a pan of boiling water (like a bain marie) and whisk slowly over while the mixture thickens. Leave to cool. Place in the fridge over night to thicken further. Place a plastic container in the freezer and pour the mixture into your ice cream maker and let it stir it for approximately 40 minutes. Pour into the plastic container and freeze for two hours before serving.