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Cajeta Gelato

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  • Prep 10 min
  • Total 4 hr 0 min
  • Ingredients 7
  • Servings 3
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Cajeta is a very popular Mexican from the city of Celaya in the state of Guanajuato. It's similar to dulce de leche, a well-known treat throughout in Latin America, the difference is that cajeta is made with goat milk instead of cow milk. Its sweet and fluid consistency is perfect for ice creams, coffee, toasted bread, pancakes and more. I prefer to enjoy a spoonful of cajeta over Marie cookies. In Mexico, the cajeta atole is also very popular, but I've never seen cajeta gelato, so I decided to try it out and I have to admit: it's one of the most delicious flavors I've ever tasted. Gelato is the Italian version of ice cream, except gelato is much lighter and very creamy, made with more milk and less cream. It's delicious! Enjoy!
by Silvia Martinez
Updated Sep 21, 2015
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Ingredients

  • 2 cups milk
  • 1 cup whipping cream liquid
  • 1/2 cup sugar divided
  • 1 tablespoon vanilla extract
  • 3 egg yolks
  • 1/2 cup of burnt cajeta
  • Also you need a machine to make ice cream.

Directions

  •  
    1
    Empty the milk, cream, 1/4 cup of sugar and vanilla in a pot and heat over medium. Stir with a wooden spoon until the sugar dissolves. Do not let the mixture boil.
  •  
    2
    In the meantime, combine to egg yolk with 1/4 cup of sugar and whip until the yolks turn pale yellow in color, 2-3 minutes.
  •  
    3
    Remove from the heat. Take one cup of milk and empty, lightly and constantly stirring, over the egg yolks. Return the milk to the heat, constantly moving. Lower the temperature to medium and keep stirring until the mixture thickens. You'll know it's ready when the mixture sticks to the spoon and a canal is formed when you run your finger through it. It's very important to prevent the mixture from boiling; it should thicken over moderate heat. This takes about 10-12 minutes.
  •  
    4
    When the mixture is ready, strain it into a glass container. Add the cajeta and stir until well incorporated. You can heat the cajeta to soften and make easier to dilute.
  •  
    5
    Let the mixture cool completely. Cover the container and refrigerate for at least 40 minutes (check the instructions of your ice cream maker, some require a full day of refrigeration). Remove from the fridge and empty into the ice cream maker following the instruction. It was in my machine for 40 minutes.
  •  
    6
    Empty into a sealed container and freeze for 2 hours.
  •  
    7
    Serve and enjoy!

Expert Tips

  • tip 1
    If you don't have burned cajeta, you can use another flavor. If you can't find cajeta, use dulce de leche.
  • tip 2
    If you have time to freeze for one whole day, the ice cream will be firmer.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Cajeta is a very popular Mexican from the city of Celaya in the state of Guanajuato. It's similar to dulce de leche, a well-known treat throughout in Latin America, the difference is that cajeta is made with goat milk instead of cow milk. Its sweet and fluid consistency is perfect for ice creams, coffee, toasted bread, pancakes and more. I prefer to enjoy a spoonful of cajeta over Marie cookies. In Mexico, the cajeta atole is also very popular, but I've never seen cajeta gelato, so I decided to try it out and I have to admit: it's one of the most delicious flavors I've ever tasted. Gelato is the Italian version of ice cream, except gelato is much lighter and very creamy, made with more milk and less cream. It's delicious! Enjoy!
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