Peel the label off the can of sweetened condensed milk, place the can on its side in a pot or large saucepan, and cover it with water so that its submerged completely under water . Bring it to a very gentle boil, then reduce the heat to LOW, so that the water has a nice slow simmer.
***VERY IMPORTANT: Watch the water level and add water if the level of water falls below the top of the cans. The can should remain completely submerged or it will burst.

Simmer the can for 2 to 2 1/2 hours for a lighter golden dulce de leche. Simmer it for 3-3 1/2 hours for a deeper color and flavor.
After the simmering time, turn off the heat and allow the cans to come to room temperature.
***IMPORTANT: Do not open the can while it’s still hot! Let it cool completely before opening.

In a large bowl, take heavy cream.Using a hand mixer at low speed, beat the mixture until it began to thicken. Increase speed to medium and continue to beat for about 3 to 5 minutes or until stiff peaks form.

Add Condensed milk or Dulce de leche(if making dulce de leche flavor) a little at a time and blend in together using the hand mixer again. (Note:You don’t need to add the whole can of dulce de leche , you can try and check for the amount of sweetness you want in your ice cream and only add that much).
*** Note: You can add other flavors of your choice at this point. Example : strawberry, Melted chocolate chips, coco powder, crushed cookies, caramel, etc.

Transfer mixture into a metal 9 x 5 loaf pan. Cover with plastic film, lightly pressing film on the surface of cream mixture (this is to prevent ice crystals from forming). Freeze for at least 6 hours or overnight. Serve frozen.