Nicky at Delicious Days, introduces this recipe by saying:
My dear friend Stephanie (who already kindly shared her grandma’s tamales recipe and her mum’s peach cobbler recipe with d:d-readers) has not only sent me the most delicious treat, but delivered a fantastic ice cream recipe (I SO MEAN THAT! Probably my favorite ice cream EVER!) and guest post along:
As Delicious Days is one of the world’s best food blogs (and I SO MEAN THAT!) I am really looking forward to making this. I am a big fan of Dulce de Leche, but was not familiar with a Mexican version; Cajeta, a sweetened caramelized goat’s milk. With the prevalence of Mexican grocery stores these days I don’t expect any trouble finding Cajeta, but if you cant, substitute Dulce de Leche which can be found in any Latino market. Not to mention the fact that there are a million places to buy Cajeta online.
I suggest using your gelato mixing blade for this recipe, if you have one, as the additional density you will get, should complement it well.
Update 12/20/12: I finally made this and it’s absolutely killer. Cajeta is completely addicting and makes an incredible topping.
Cajeta / 2 quarts
Mix Prep Time: 30 min
Freeze Time: 40 min
Total Time: 1 hour 10 min