- 1 (14-ounce) can sweetened condensed milk (or 1 1/3 cups store-bought dulce de leche)
- 1/2 teaspoon flaky sea salt, plus more for serving
- 2 cups very cold heavy cream
- A 9×5″ loaf pan
- If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes.
- If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
- Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9×5″ loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours.
- Sprinkle with additional salt before serving.
- Ice cream can be made 7 days ahead; cover and freeze in loaf pan.