Happy Fourth of July! Even though I am currently in another country I am truly grateful for our freedom in the United States. Without that freedom I probably would not be traveling, writing my blog and enjoying so many other freedoms that we take for granted. Are you having a BBQ? Are you throwing a party? I hope you enjoy the day and that you stay safe! Be careful with the firecrackers!
Dulce de Leche is very much like cajeta. Cajeta is made by simmering goats milk, stirring frequently, until it becomes very thick due to evaporation of water, and caramelized. I can’t find a difference in taste between cajeta and dulce de leche but I find dulce de leche (at least the canned one) thicker than cajeta. . When we were younger and would go to Mexico over the summer there was a man that would sell cones full of cajeta. OMG! I think that might be the only reason I went to church…to have those cajeta cones!
This ice cream recipes bring back all those memories of being in Mexico when I was little.
This ice cream did not last long at all.
This is such a funny picture…it’s just so staged!
Dulce de Leche Ice Cream
- 2 cups whole milk
- 1 cup heavy cream
- 1 pound dulce de leche (about 1 2/3 cups)
- 1/8 teaspoon pure vanilla extract
- 3/4 cup chopped pecans (2 1/2 to 3 oz), toasted (optional)-I did not add pecans
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes or putting in the freezer for about 20 minutes.
Freeze mixture in ice cream maker until almost firm, then fold in pecans if using them. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Enjoy, enjoy enjoy!
Recipe source Smitten Kitchen