Making ice cream at home is not an easy task, but the results are well worth it. This time we are using a classic Mexican sweet, “cajeta” which is a type of “dulce de leche” made with goat’s milk.
We’ve heard a lot about dulce de leche, but not many people know what cajeta is, which is a shame. Even though the colour and consistency of both is quite similar, the flavour of cajeta is a bit more complex; it has a slightly sweeter toffee flavour. It comes in different presentations. Natural, with hints of alcohol and a slightly smoky version, where the milk is cooked for longer periods of time.
Once made, this ice cream will keep for 3 up to months in the freezer.
Prep Time | 15 minutes
Cook Time | 3h 30 minutes
Difficulty | Medium
250ml double cream
250ml full fat milk
3 egg yolks
50g golden caster sugar
2 – 3 drops vanilla essence
Put the ice cream bowl of your ice cream maker in the freezer overnight the night before you make the ice cream.
- In a sauce pan at a low heat, mix the double cream, milk, cajeta and vanilla essence. Mix well until the cajeta has dissolved completely. Bring to the boil and remove from the heat.
- In a bowl whisk the yolks and the sugar until you get a pale and smooth consistency.
- Slowly pour the cream mix into the yolk/sugar mix whilst whisking.
- Put the mix back in the sauce pan and cook at low-medium heat until a custard is formed.
- Sieve the custard into a heatproof bowl, on top of a bigger bowl full of ice. Stir the custard, let it cool and chill in the fridge for 1 – 2 hours.
- Pour the cold custard in the ice cream machine and churn for 20-30 minutes, depending on the machine. Once it stops, transfer to an airtight container and freeze for 3 hours.
Remove from the freezer 15 minutes before serving. Enjoy it with more liquid cajeta on top and crushed pecans.