A few weeks ago I was reading yet another amazing article by BraveTart on Serious Eats (I cannot get enough of these articles!) about cajeta. And as usually happens with her articles I promptly bought a quart of goat’s milk and made cajeta that weekend.
And because the recipe calls for only the vanilla bean pod I had to use the beans in something so I thought, “Self. Why don’t you make ice cream for giggles.” And I responded, “Self, that is an excellent plan. I will indeed make ice cream.” And then the cajeta was all, “Hey, why don’t you swirl me into that ice cream?” And I was all, “Oh heck yes I will swirl you in there.”
And because at this point I had already fallen down the crazy well pretty swiftly I thought that cinnamon ice cream spiked with rumchata was a pretty solid game plan. And heck we might as well spike the cajeta while we’re at it because we “wouldn’t want it to freeze solid.” Obviously. And then I discovered my Oreo collection and I still had some of the cinnamon bun flavor and I thought let’s really make this a party and chop those up and throw it in.
And there you have it. I made my own decadent Ben & Jerry’s flavored ice cream and I may or may not have dug out that channel in the back of the container before I even had a chance to photograph the recipe. I have nothing to be sorry for.
The cajeta does take some babysitting and an hour of your life over a hot stove, but I promise you it’s worth every second. However, I wouldn’t judge you if you opted to use jarred cajeta or even dulce de leche. Either will work reasonably well. You may need to warm the sauces a bit in order to add the bourbon (if you’re using it). Just make sure to let it cool before adding to the churned base to prevent annoying crystallization of the final ice cream.
The oreo cookies are totally optional, and if you can’t find the cinnamon bun flavor the golden Oreo’s would be just as excellent. They add a really great texture to the finished ice cream so I highly recommend not skipping it.
- 1½ cups whole milk
- ¾ cup sugar
- ⅛ tsp salt
- 3 long cinnamon sticks, broken in half
- 1½ cups heavy cream
- 5 large egg yolks
- 1 vanilla bean, seeds scraped and pod reserved for cajeta
- 4 tbsp Rumchata or spiced rum
- ½ cup cajeta
- 1 tbsp bourbon
- 10 chopped cinnamon bun oreos (optional)
- Heat 1 cup of milk and 1 cup of heavy cream in a medium sauce pan with sugar, cinnamon sticks and vanilla beans just until milk is foamy. Cover and let steep for an hour.
- In a separate bowl whisk egg yolks with salt until combined.
- Place the remaining heavy cream and milk into a large bowl and place fine mesh strainer over top.
- Rewarm the milk and discard the cinnamon sticks. When milk is steaming gently stream about ½ a cup into the egg yolks whisking constantly to temper.
- Pour the tempered yolks back into the sauce pot and continue cooking over medium low heat stirring constantly until the mixture has thickened and coats the back of a spoon.
- Remove from heat and strain into the remaining milk mixture. Stir to combine.
- Add Rumchata and stir.
- Pour mixture into a large ziplock back and place on a small cookie sheet in the freezer for about 30 minutes until thoroughly chilled. Or refrigerate overnight.
- When base is thoroughly chilled churn in an ice cream maker according to the manufacturers instructions.
- To the cajeta add bourbon and stir until thoroughly combined.
- Line a 9 x 5 loaf pan with plastic wrap. Pour or scoop in churned base to about ½ inch thickness.
- Stream ⅓ of the cajeta sauce over the top and gently swirl with a knife. Sprinkle in ⅓ of the chopped cookies if using.
- Repeat with two more layers of ice cream, sauce, and cookies. If you're feeling fancy cut larger pieces of the cookies for the top.
- Press plastic wrap firmly on the surface of the ice cream and freeze until solid, 4 -6 hours.
- Server with extra cajeta.