The great quest for dulce de leche ice cream

We love dulce de leche ice cream. Real dulce de leche ice cream, that made with dulce de leche itself, not the vanilla ice cream with caramel swirls which Haagen Daz tries to pass on as dulce de leche ice cream. Unfortunately, the real stuff is not easy to get.
There is an Argentine ice cream store, Tango Gelato, in San Francisco (they used to be in Fruitvale but they moved!) and their version is pretty good though not as delicious as the stuff in Argentina. Of course, given how different milk tastes in the US I know it’d be impossible to make the real thing, but I’d like to approximate it.
So my new project consits in trying different recipes until I find one I really like. I started with a very simple one – Ben & Jerry’s sweet cream recipe substituting dulce de leche ice cream for some of the cream. Didn’t work well. It doesn’t taste enough like dulce de leche, which doesn’t surprise me as it’s very heavy in cream. Supposedly, cream dulls the taste buds.
Tomorrow I’ll try something else.
Meanwhile, here is the recipe for this one:
Dulce de Leche Granizado
-2 eggs
-1/3 cup sugar
-2 cups cream
-1 cup milk
-1 cup dulce de leche
-1/2 cup shredded dark chocolate
Whisk eggs until fluffy, whisk in the sugar until disolved, whisk in cream and milk. In a separate bowl, whisk dulce de leche with 1 cup of the cream mixture until well blended. Add dulce de leche mixture to milk mixture. Freeze according to manufacturers instructions. Two minutes before it’s done add the shredded chocolate. Put in a sealed container and freeze until it hardens.

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