Method: 

1. Place a large 9 x 5-inch loaf pan in your freezer.
2. In a large bowl, combine the sweetened condensed milk, vanilla extract, Rum, Dulce de Leché and pinch of salt. Whisk the mixture until it is thoroughly blended.
3. In the bowl of an electric mixer or using a hand mixer and a large bowl, beat the chilled heavy cream until it forms whipped cream with stiff peaks.
4. Using a spatula, spoon out the whipped cream into the condensed milk mixture and fold in the whipped cream using the spatula until no streaks remain.
5. Remove the loaf pan from the freezer. Using a spatula, pour your ice cream mixture into the chilled loaf pan and smooth the top with the spatula. Cover with a layer of wax paper and then foil paper and return the pan to the freezer making sure it is on a shelf that is level.
6. Freeze for about 5 hours or until very firm.
7. Remove the ice cream from the freezer, scoop into bowls and garnish with toppings, if using. Serve and enjoy!