Cajeta Ice Cream

Ice Cream Base

• 3.68 kg / 8 lb 1.81 oz / 73.59%

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