Why It Works
- 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.
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.
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)
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). 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.
My Girmi ice cream maker churns this base into a full quart of ice cream. You can expect comparable results with other stand-alone machines from brands such as Cuisinart or Breville, but in my experience, stand mixer–based attachments can yield as little as 3 cups.
Ice cream maker
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 7g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|