Cajeta Ice Cream

Ingredients

Ice Cream Base

  • 3.68 kg / 8 lb 1.81 oz / 73.59% goat’s milk
  • 800 g / 1 lb 2.81 oz / 16% sugar
  • 153 g / 5.4 oz / 3.06% milk powder
  • 18 g / .64 oz / .36% Stabilizer-Emulsifier Mix
  • 350 g / 12.35 oz / 7% egg yolks

Method

  1. Bring the goat’s milk up to a simmer.
  2. Cook the sugar using the dry method over high heat until dark amber in color, or about 170°C / 338°F. Turn off the heat. Add the hot goat’s milk slowly while stirring with a long whisk. Cool over an ice bath.
  3. Make the ice cream base according to the Modern Ice Cream Method.
  4. Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
  5. Once the base has aged, churn to the desired consistency.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.