Salted Cajeta Ice Cream

By Melissa Pitts

Dessert time! This is delicious take on the salted caramel craze going around. This ice cream combines cajeta with a hint of saltiness in a creamy and easy ice cream. I love this recipe because there are no eggs and you don’t need to make the usual custard. Serve this with hot fudge and roasted peanuts and it is nothing short of heavenly. I used “cajeta quemada” but you can use regular cajeta or dulce de leche–I don’t recommend using manjar as it’s not as creamy.

Yields 1 pint of ice cream

Cook Time: 20 minutes

Freezing time: 4-6 hours

Ingredients:

• 1 1/2 tablespoons sugar
• 3 tablespoons simple syrup (see note)
• 1 tablespoon water
• 3/4 teaspoon fine sea salt
• 3/4 cup heavy cream
• 1/3 cup plus 2 tablespoons cajeta or dulce de leche- I recommend Coronado Cajeta Quemada
• 1 cup whole milk

Directions:

1. In a medium, heavy saucepan, combine the sugar with the simple syrup and 1 tablespoon water. Cook, over medium heat, stirring, until the sugar dissolves. Once the liquid reaches a boil, stop stirring and cook until golden.
2. Once the caramel is ready, turn the heat to low and remove the
   saucepan from heat. Add the cream slowly, stirring constantly. Be careful adding cream; the caramel is really hot and will sizzle and bubble up. Once you have finished adding the cream, return the pot to low heat and stir in the salt. Stirring occasionally, scald the mixture by bringing it to a faint simmer over low heat– make sure not to boil. Remove from heat.
3. Stir in the cajeta or dulce de leche and until fully incorporated and smooth. Strain the mixture through a fine sieve into a large, heatproof bowl. Whisk in the milk, then place over a bowl filled with water and ice and chill, stirring constantly, for about 5 minutes until cold. Freeze in your ice cream maker according to the manufacturer’s instructions.
4. **Simple syrup: in a small saucepan add equal parts sugar and water. Heat the sugar and water and bring to a boil. When the sugar is completely dissolved remove from heat and cool to room temperature. Refrigerate, covered, for up to 1 week. Simple syrup has lots of wonderful uses including sweetening tea or alcoholic drinks.