Helado de Cajeta

Name: Helado de Cajeta
Yield: makes about 5 cups
Ingredients: 2 cups goat’s milk; 1/3 cup sugar; 1 cup heavy cream; Pinch of salt; 7 egg yolks; 2 teaspoons pure vanilla extract; 10 ounces cajeta, homemade (page 151) or store-bought; 3/4 cup coarsely chopped toasted pecans or hazelnuts, 1 cup broken pieces galletas maria (found in many Latin markets) or graham crackers, or 3/4 cup chopped dark chocolate (optional)

December 14, 2011

I’ve never met anyone who didn’t like this ice cream. How could you not? This soft, creamy ice cream is so rich it makes you feel like royalty. I love the acidity of the goat’s milk, but feel free to substitute cow’s milk if you prefer.

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