Author Notes
Creamy banana ice cream swirled with sweet homemade Mexican cajeta. —Riley Wofford
Test Kitchen Notes
WHO: Riley Wofford is a news buff from Dallas who is heading to culinary school in New York in July.
WHAT: A lush goat milk ice cream flavored with banana and swirled with a sweet, caramelized syrup.
HOW: Make a custard of goat milk, sugar, and egg yolks, add cream and banana, chill, then churn in an ice cream maker. Simmer more goat milk with sugar and cinnamon until thick and caramelized, then layer it with the ice cream. Scoop generously.
WHY WE LOVE IT: We often find ourselves picking through ice cream to get to the good parts (that is, the chocolate chip cookie dough pieces). In this case, the sweet caramel syrup is laced throughout the frozen custard, making every bite as delicious as the next. —The Editors
Ingredients
- Cajeta
-
3 cups
goat milk
-
3/4 cup
plus 1 tablespoon sugar
-
1
cinnamon stick
-
1/4 teaspoon
pure vanilla extract
-
3/4 teaspoon
baking soda
-
1 teaspoon
water
-
1/4 teaspoon
kosher salt
- Ice Cream
-
2 cups
heavy cream
-
5
egg yolks
-
1 cup
goat milk
-
3/4 cup
sugar
-
1 pinch
kosher salt
-
2
ripe bananas, roughly chopped
-
1 tablespoon
pure vanilla extract
Directions
- Cajeta
-
Combine the milk, sugar, cinnamon stick, and vanilla extract in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat.
-
Dissolve the baking soda in the water and add to the milk mixture. Once the foam subsides, place the pan over medium-low heat and stir in the salt. Cook for about 45 minutes, stirring often, until the sauce thickens and turns a deep amber color. Pour the sauce into a clean bowl and let cool to room temperature.
- Ice Cream
-
Pour the cream into a large bowl and place over an ice bath. Place a fine mesh sieve over the bowl.
-
Whisk the egg yolks in a large bowl. Meanwhile, combine the milk, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a gentle simmer, then remove from the heat. Slowly add the warm milk mixture to the egg yolks, whisking until well combined. Transfer the mixture back to the saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Strain the custard through the sieve and into the heavy cream. Stir for about 5 minutes, until the mixture is cool.
-
Place the bananas in the bowl of a food processor and pulse until smooth. Stir the bananas and vanilla extract into the ice cream custard. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
-
Pour the custard into an ice cream maker and process according to the manufacturers’ instructions. Layer the ice cream in an airtight container, alternating the ice cream with the cajeta. Freeze for about 3 hours, until firm.
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