Homemade ice cream with toffee pieces and condensed milk

Ingredients:

• 3/4 cup sweetened condensed milk
• 2 tbsp. dry instant espresso coffee
• 1.5 cups heavy cream
• A pinch of salt
• 1/3 cup dulce de leche
• 1/3 cup pieces iris

Preparation:

1. In a large bowl, whisk together the condensed milk, instant coffee, 1 tablespoon heavy cream, and salt until smooth. The coffee may ripple.
2. In a separate large bowl, beat the remaining 1.5 cups heavy cream with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Using a rubber spatula, fold about half of the whipped cream into the condensed milk mixture, then fold in the remaining whipped cream until all white streaks disappear.
3. Spoon dulce de leche on top in small mounds and sprinkle with almost all the toffee, setting aside a few teaspoons. Run a spatula through the mixture to create swirls.
4. Spoon the mixture into a 9 x 5-inch (22 x 12 cm) freezer-safe container or a 2-quart (2-liter) baking dish. Top with mounds of the remaining dulce de leche and sprinkle with the remaining toffee pieces; run a spatula through the mixture again to create swirls. Cover with plastic wrap and freeze for at least 6 hours or overnight.
   
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