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"Last night I sat under a big white tent in a beautiful, blissfully cool valley and listened to a violinist play Mozart. While I was there, I also made dulce de leche. Rather, my mother-in-laws slow cooker made dulce de leche while I enjoyed the concert.  &amp;amp;lt;&amp;amp;gt;  I had always been afraid to make the thick caramel sauce because of stories I have head about exploding cans of sweetened condensed milk, but an old Cooking Light cookbook clued me in to a less intimidating method using the slow cooker:  &amp;amp;lt;&amp;amp;gt;  Start with a 3- to 4-quart slow cooker. (The one I used was just 2 quarts, maybe, but it worked.) Pour a 14-ounce can fat-free sweetened condensed milk in a 2-cup glass measure, cover with foil and place in the slow cooker. Fill the cooker with hot water up to the level of the condensed milk, cover the cooker and cook on low for 9 hours.  &amp;amp;lt;&amp;amp;gt;  At this point you have dulce de leche! (And it didn&amp;#039;t cost you $10 a jar.) I poured it into a graham cracker crust and let it cool completely.  &amp;amp;lt;&amp;amp;gt;  It looks a little lonely in there, no? That&amp;#039;s why I spread in some softened vanilla ice cream, then sprinkled with toffee bits. Then I put it into the freezer to set the ice cream.  &amp;amp;lt;&amp;amp;gt;  I also drizzled it with chocolate sauce. Dulce de leche is great with ice cream, drizzled on a fruit pie or even used as a dip for fresh fruit. Enjoy.  Try this ice cream treat with your slow-cooker dulce de leche. Tropical Terrine  \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48376/slow-cooker-monday-dulce-de-leche-ice-cream-pie-2397/>