Banana Cajeta Ice Cream

Banana Cajeta Ice Cream

I have recently learned that it is quite nearly impossible for me to do any type of exercise that requires lying on the floor when my dog wants to play. She looks sweet and unassuming, but she is relentless. I thought she had learned her lesson when I accidentally kicked her in the face mid mountain climber, but alas… Don’t worry, she’s young and spry. She bounces back quickly. On the plus side, I get a sweet little kiss on the nose when I come down from every sit-up. It is a pretty good reward for working out. Not as good as ice cream, but that kind of defeats the purpose of exercise.

But now that you have me thinking about it, let’s defeat the purpose of exercise. Now I’m having ice cream for dinner. Thanks a lot. Good thing I actually did those crunches, rather than doing ten and then giving up because I felt that I would need serious medical attention if I finished. That’s usually how it works. Let’s talk about this Banana Cajeta Ice Cream. I am obsessed with this stuff. This is a very basic ice cream base with some puréed bananas mixed in. What really puts this ice cream over the top is the homemade cajeta that is swirled throughout. Cajeta is the Mexican version of caramel, but it almost has an even deeper, richer flavor than your average caramel. This sweet sauce is made by cooking down a mixture of goat’s milk and sugar until it reaches a super thick, gooey consistency. I got to like the spoon :) I don’t mean to toot my own horn, but this is the best ice cream I have ever tasted!

Banana Cajeta Ice Cream
 
Prep time
Cook time
Total time
 
Sweet banana ice cream swirled with Mexican goat’s milk cajeta.
Author:
Yield: Serves 6
Ingredients
FOR THE CAJETA:
  • 3 cups goats milk
  • ¾ cup + 1 tablespoon sugar
  • 1 cinnamon stick
  • ¼ teaspoon pure vanilla extract
  • ¾ teaspoon baking soda
  • 1 teaspoon water
  • ¼ teaspoon kosher salt
FOR THE ICE CREAM:
  • 2 cups heavy cream
  • 5 egg yolks
  • 1 cup goats milk
  • ¾ cup sugar
  • Pinch of kosher salt
  • 2 ripe bananas, roughly chopped
  • 1 tablespoon pure vanilla extract
Directions
FOR THE CAJETA:
  1. Combine the milk, sugar, cinnamon stick, and vanilla extract in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat.
  2. Dissolve the baking soda in the water and add to the milk mixture. Once the foam subsides, place the pan over medium-low heat and stir in the salt. Cook for about 45 minutes, stirring often, until the sauce thickens and turns a deep amber color. Pour the sauce into a clean bowl and let cool to room temperature.
FOR THE ICE CREAM:
  1. Pour the cream into a large bowl and place over an ice bath. Place a fine mesh sieve over the bowl.
  2. Whisk the egg yolks in a large bowl. Meanwhile, combine the milk, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a gentle simmer, then remove from the heat. Slowly add the warm milk mixture to the egg yolks, whisking until well combined. Transfer the mixture back to the saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Strain the custard through the sieve and into the heavy cream. Stir for about 5 minutes, until the mixture is cool.
  3. Place the bananas in the bowl of a food processor and pulse until smooth. Stir the bananas and vanilla extract into the ice cream custard. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
  4. Pour the custard into an ice cream maker and process according to the manufacturers’ instructions. Layer the ice cream in an airtight container, alternating the ice cream with the cajeta. Freeze for about 3 hours, until firm.

 

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