HELADO DE CAJETA

Helado de Cajeta image

Yield makes about 5 cups

Number Of Ingredients 8

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)

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.