Espresso Ice Cream with Dulce de Leche
Caramelized White Chocolate (Topping)
  1. Whip double cream until fluffy. Add the condensed milk and whisk it all together on low speed.
  2. Fold in the chilled espresso.
  3. Pour half of the mixture into a freezer-safe container. Drizzle with Dulce de Leche. Add the rest of the mixture and top with some more dulce de leche.
  4. Cover with plastic wrap to prevent ice crystals. Place in the freezer for 4-6 hours, or until completely frozen.
  5. Heat oven to 200°C (400 F). Chop the white chocolate and place a even layer on a baking sheet. Roast in the oven for about 10 minutes until golden. Let it cool.
  6. Take out the ice cream 10 minutes before serving. Scoop it up and serve with chopped caramelized white chocolate and your favorite fresh fruit or berries.