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Mexican Caramel Ice Cream |
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Serves: 8
Print this Recipe
(Helado de Cajeta)
Category: Ice Creams
Makes about 1 quart
This ice cream is smooth and luscious! Cajeta is a thick caramel sauce or candy made from goat's milk or cow's milk in Celaya, a city in the state of Guanajuato. Cajeta is packed in jars with labels showing either a cow or a goat face. The product is similar to dulce de leche, the Spanish name for a rich concoction made with sugar and cream. Cajeta is widely available in Mexican markets and in the Mexican section of many supermarkets.
3 cups whole milk
2 large eggs yolks
1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups cajeta (Mexican caramels sauce)
1. In a saucepan, mix the milk, yolks, sugar, and salt. Cook, stirring, over medium-low heat until it starts to steam and thicken enough to coat the back of a wooden spoon. (Do not boil, or it will curdle.)
2. Remove from the heat and continue whisking while adding the cajeta until fully incorporated. Transfer to a clean container, cover, and refrigerate at least 3 hours or up to overnight. The cajeta cools the mixture as it is stirred in. Transfer to an ice cream machine. Freeze according to the manufacturer's directions.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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