Cajeta Ice Cream

Preparation info
    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 3.68 kg / 8 lb 1.81 oz / 73.59%

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