Cajeta and Cinnamon Ice Cream

Ice cream is a great way of taking leftover dessert you’ve made and getting another dessert out of it. Any sauces you’ve made, like a caramel sauce, fruit purées, or melted chocolate will all go into an ice cream for a second life. You might want to make double quantity of the sauce you’re planning so there is some left at the end. Similarly, if you’ve got some fruit close to the end of it’s life, an ice cream is a good place to go. Given how easy ice creams are to make, and how long they keep in the freezer, you can make ice cream whenever you want, and keep it for a rainy day. So when I had a lot of cajeta made over from making a tres leches cake, that’s exactly what I did.

When making ice cream with something you have leftover, the one thing you have to be careful about is the sugar content. It’s important to have enough sugar in your ice cream to get the creamy texture you want, but equally way too much is going to make it taste unpleasant. With the cajeta, there is already a lot of sugar present, so I haven’t actually added any at all, and the texture was absolutely fine. With a fruit purée, you’ll have used a little sugar in making the purée, so you’ll want to reduce the amount of sugar added in afterwards. A bit of experience is helpful here, but it is hard to go too wrong with ice creams, you’ll always get something fun to eat- it’s cream and sugar after all.

Some notes on ice cream making from ‘Blackberry and Port Ice Cream’: “You can make ice cream without an ice cream maker, but it is tricky. The keep to making a good ice cream is to get small water crystals forming, as this creates the smooth texture you want. Ice cream makers work by churning the ice cream as the cream mixture is freezing, to stop large water crystals forming, and to create this churning effect by hand requires a lot of patience- you put the cream in a tub in the freezer, then every ten minutes, give it a good stir with a fork, then put it back. I’ve had ice cream made this way, and the texture has been fine, but the effort that goes into it is considerable. I use this Cuisinart ice cream maker, which I got for Christmas a couple of years ago, and I’ve been very pleased with it. It requires pre-freezing a bowl, typical among the cheaper ice cream makers- so make sure you get a large bowl that can cool down your cream quickly. The bowl with this machine is quite large, make sure your freezer can fit it inside.”

Cajeta and Cinnamon Ice Cream

This will make a litre of ice cream. I’ve included the cajeta/dulce de leche recipe from before, for completeness. This ice cream is delicious by itself, but would go well with roasted winter fruits like pears, figs, or apples.

1.5 litre cows’ milk
1 litre goats’ milk
450g caster sugar
1/2tsp bicarbonate of soda
1 stick cinnamon

1. Make the milk mixes. Put aside 500ml of the cows’ milk. In one bowl, put 100ml goat’s milk with the baking soda. Stir until dissolved. In a large pan, place all the other ingredients, and stir until the sugar is dissolved.
2. Make the cajeta. Bring the large pan to the boil, and simmer for approx 30 minutes. When it is beginning to brown, add the baking soda milk. The mixture will begin to froth, so move off the heat if necessary. Continue simmering and reduce down to approx 750ml.
3. Make the ice cream. Add 500ml cajeta to the 500ml milk that you put aside earlier. Put in the fridge to cool overnight, then make into ice cream with an ice cream maker, according to the manufacturer’s instructions.


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