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You will need an ice-cream churn. Follow its preparatory instructions. E.g. with mine I have to leave the bowl in the freezer for 24 hours. This recipe is slow to prepare, but easily the best ice-cream to come out of lots of experiments.

### Ingredients

* 300g apple juice
* 1 tsp soy lecithin
* 100g dulce de leche¹
* 200g whipping cream

¹ Peruvian-style, not Argentinian-style.

### Instructions

1. Pour the apple juice into a bowl and sprinkle in the soy lecithin. Leave to soak for at least 30 minutes, preferably an hour.
2. Whisk to ensure that the lecithin is properly mixed in.
3. Whisk in the dulce de leche. (It may be necessary to warm it first. I would certainly suggest warming it if the ambient temperature is below 30C).
4. Cool in the fridge.
5. Combine the juice mixture with the cream. It doesn't harm to whip it a bit, but the churn should do most of that for you.
6. Churn and freeze, following the instructions of your ice-cream maker.

You will need an ice-cream churn. Follow its preparatory instructions. E.g. with mine I have to leave the bowl in the freezer for 24 hours. This recipe is slow to prepare, but easily the best ice-cream to come out of lots of experiments.

### Ingredients

* 300g apple juice
* 1 tsp soy lecithin
* 100g dulce de leche¹
* 200g whipping cream

¹ Peruvian-style, not Argentinian-style.

### Instructions

1. Pour the apple juice into a bowl and sprinkle in the soy lecithin. Leave to soak for at least 30 minutes, preferably an hour.
2. Whisk to ensure that the lecithin is properly mixed in.
3. Whisk in the dulce de leche. (It may be necessary to warm it first. I would certainly suggest warming it if the ambient temperature is below 30C).
4. Cool in the fridge.
5. Combine the juice mixture with the cream. It doesn't harm to whip it a bit, but the churn should do most of that for you.
6. Churn and freeze, following the instructions of your ice-cream maker.