Helado de Cajeta

Instructions

1. In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 1 cup of cajeta. Heat over medium heat, stirring frequently, until the cajeta is fully melted and the mixture is smooth. Do not let it boil.
2. In a separate small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of cornstarch and 1/4 teaspoon of salt. This will help thicken the ice cream base.
3. Slowly add the sugar mixture into the warm cajeta mixture, whisking continuously to avoid any lumps. Keep cooking on medium heat for about 5 minutes until the mixture begins to thicken. Again, be careful not to let it boil.
4. Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Allow the mixture to cool to room temperature. For quicker cooling, you can place the saucepan in an ice bath and stir occasionally.
5. Once the mixture is cool, cover it with plastic wrap, ensuring that the plastic makes contact with the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or until thoroughly chilled.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
7. Transfer the churned ice cream to a freezer-safe container. Press a piece of plastic wrap directly on the surface of the ice cream to avoid ice crystals forming. Cover with the container’s lid.
8. Freeze for at least 2 hours or until it’s firm enough to scoop. Enjoy your Helado de Cajeta with a drizzle of extra cajeta on top if desired!