Creamy Cajeta Ice Cream Recipe

Stella Parks
Creamy Cajeta Ice Cream Recipe
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  • Yield:Makes 1 quart
  • Active time:10 minutes
  • Total time:4 hours 10 minutes

[Photograph: Vicky Wasik]

Back when I first developed my recipe for cajeta, I stumbled onto this ice cream as a way to polish off my infinite supply of leftovers. "Leftover" cajeta may not be a thing in your world, but it's well worth making a batch for the sole purpose of churning up this silky eggless ice cream.

Why It Works

Rich, creamy, and intense. Read the Whole Story
  • Protein-rich cajeta keeps this ice cream silky-smooth without any eggs at all.
  • Thanks to its concentrated flavor, cajeta packs a punch despite the addition of milk and cream.
  • No need to ripen this eggless ice cream; it's ready to churn as soon as it's cold.

Ingredients

  • 1 recipe Cajeta Casera
  • 7 ounces milk (3/4 cup plus 2 tablespoons; 195g); any percentage will do
  • 7 ounces heavy cream (3/4 cup plus 2 tablespoons; 195g)
  • 1/2 ounce vanilla extract or dark rum (1 tablespoon; 15ml)

Directions

  1. 1.

    After preparing Cajeta Casera according to the recipe, whisk in milk, cream, and vanilla or rum. Refrigerate until cold, at least 4 hours or up to 1 week. Churn in an ice cream maker according to manufacturer's directions (see note above). This ice cream can be frozen up to 1 month in an airtight container with a layer of plastic wrap pressed firmly against the surface.

Stella Parks

CIA trained pastry nerd, prodigal food writer, and certified BraveTart. Once upon a time, Stella cashed out her life savings to attend language school in Tokyo so she could read the secret menu at her favorite sushi joint. Later, Food & Wine would point to that sort of compulsive dedication in naming her one of America’s Best New Pastry Chefs. When not wearing her chocolate sprinkle glove or at work on her (eternally) forthcoming cookbook, Stella spends most of her time polishing Star Trek quotes and playing video games.

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