Cajeta Ice Cream Helado De Cajeta Recipes

CAJETA

Steps:

• In a large, heavy-duty Dutch oven or stockpot, heat the milk, sugar, corn syrup, baking soda, cinnamon stick or vanilla bean, and salt until the mixture comes to a boil. As the milk begins to foam up, begin stirring it with a heatproof spatula or wooden spoon.
• Reduce the heat so the milk is at a low, rolling boil and continue to cook, stirring frequently and scraping the bottom, allowing it to reduce.
• After about 20 minutes, the milk will begin to thicken and turn a light beige color. At this point, lower the heat as much as possible (if you have a flame tamer, you may wish to use it), and be vigilant, scraping the bottom constantly as it cooks.
• Continue to cook for about 15 minutes more, stirring vigilantly, until the milk is the color of coffee with a touch of cream. Remove from the heat and allow the Cajeta to cool before serving.
• Cajeta can be layered into ice cream like Fudge Ripple (page 210), in generous spoonfuls as you remove the just-churned ice cream from the machine. This is easiest to do when the cajeta is at room temperature and not chilled.
• Cajeta can be stored in the refrigerator for up to 2 months. Rewarm it gently in a microwave or by stirring it in a saucepan over very low heat to serve as an accompaniment to ice cream. If it's too thick, you can thin it with a little milk.

CAJETA ICE CREAM -HELADO DE CAJETA

Steps:

• Separate eggs carefully,reserving the whites for another use.Make sure to put the yolks in a heatproof bowl,within easy reach of the stove.
• Mix milk,sugar, 1/2 cup of the cream,and the salt in a pot and cook over medium heat until just under a boil,stirring occasionally.Slowly pour a small amount of milk into the egg yolks while beating them steadily with a wire whisk.Continue adding the milk(add about 1/2 of the milk in the pan) whisking the whole time to temper the eggs.
• Add the egg yolk mixture back to the pot,whisking to thoroughly combine.Cook over medium-low stirring constantly until the mixture thickens and lightly coats the spoon,about ten minute,It's very important that you do not let the custard boil or the eggs will curdle;if it threatens to come to a boil reduce heat,and do not stop stirring!
• Remove from heat and stir in the vanilla.Strain the custard into a heat proof bowl and mix in the cajeta and the remaining 1/2 cup cream.Set the bowl inside a larger bowl filled with ice and stir occasionally until cooled.Refrigerate until completely cold.
• Freeze according to manufacturer's directions for you ice cream maker.It will probably take about 20 minutes to freeze(it will become difficult for the paddle in the machine to turn).stir in nuts by hand and place in freezer until completely frozen.
• Top with extra cajeta and nuts if desired,.

HELADO DE CAJETA

Steps:

• Combine the milk and sugar, 1/2 cup of the heavy cream, and the salt in a pot and bring to a boil over medium heat. Whisk the egg yolks in a large heatproof bowl, slowly pour about half of the hot milk mixture into the yolks, whisking continuously, and then return the mixture to the pot. Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon or spatula, 10 to 15 minutes. Stir in the vanilla extract.
• Place the cajeta in a bowl. If you are using store-bought cajeta in a glass jar, unscrew the lid, screw it on again lightly, place in a pot, and fill the pot three-fourths of the way up the sides with hot water. Warm over medium-low heat and let simmer for about 5 minutes, then carefully remove the jar from the hot water with a towel. This will allow you to pour the cajeta much more easily.
• Strain the milk mixture into the cajeta. Add the remaining 1/2 cup heavy cream, stir to combine, and chill over an ice bath, stirring continuously. Refrigerate, covered, until completely cool, about 3 hours. Freeze in an ice cream maker according to the manufacturer's instructions. Incorporate any nuts, cookies, or chocolate by hand once the ice cream has finished churning and freeze until fully set.