Dulce de Leche Gelato

Steps

1. Whisk 25 g caster or granulated sugar2 tbsp caster or granulated sugar2 tbsp granulated sugar40 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar, 1 tbsp cornflour1 tbsp cornflour1 tbsp cornstarch1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
2. Whisk in 280 ml whole milk280 ml whole milk1 cup + 3 tbsp whole milk420 ml whole milk420 ml whole milk1¾ cups whole milk a little at a time until smooth, then add 60 ml whipping cream60 ml whipping cream¼ cup heavy cream90 ml whipping cream90 ml whipping cream¼ cup + 2 tbsp heavy cream.
3. Cook over medium heat, whisking all the time, until it bubbles and thickens slightly, 5 to 7 minutes. Keep whisking for 1 more minute.
4. Take the pan off the heat and whisk in 100 g dulce de leche75 ml dulce de leche⅓ cup dulce de leche150 g dulce de leche120 ml dulce de leche½ cup dulce de leche until smooth.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
9. Stir 40 g dulce de leche2 tbsp dulce de leche2 tbsp dulce de leche60 g dulce de leche45 ml dulce de leche3 tbsp dulce de leche until smooth and spoonable. Use it cool, not warm, so it stays a ribbon.
10. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g dulce de leche2 tbsp dulce de leche2 tbsp dulce de leche60 g dulce de leche45 ml dulce de leche3 tbsp dulce de leche, then run Mix-in.

To serve: Spoon a little extra dulce de leche over each scoop.