Savor The Earth

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Ice Cream’s Nice August 17, 2009

Filed under: dessert,easy,ice cream — Austin Frugal Foodie @ 7:46 pm

We’re beatin’ the heat over here with sweet scoops of the cold stuff.  The man of the house survives on a stiff coffee drink he concocts with caramelly cajeta, a goat’s milk version of dulce de leche.  We buy the HEB brand and at $1.99 for a 10.9 ounce jar it’s quite the bargain.  I sneaked a couple of jars to make this cool treat.  He didn’t mind at all.

Check out Organic Valley’s website for a $1 OFF coupon towards any of their butters.

TOASTED PECAN CAJETA ICE CREAM makes about 1 1/2 quarts

  • 2 cups whole milk, preferably local.  Goat milk is great for this.  I used Swede Farm Dairy.
  • 1 cup heavy cream, preferably organic.  I use Organic Valley.  Check out their $1 OFF coupon.
  • 16 ounces cajeta.  For HEB’s Sabor Tradicional brand (labeled cajeta quemada), use a scant 1 1/2 jars.
  • 1/2 teaspoon vanilla, preferably authentic Mexican (I like Nielsen-Massey) or homemade vanilla rum

Toast your pecans.  I use my toaster oven @ 300º.  At that temperature I’m less likely to burn my nuts even if I forget them for a while.  You can turn them down as low as 250º, for slower roasting.  The more absentminded you tend to be, the lower you should set your oven!  When your nuts are good and toasted, remove them from the oven and stir in the butter and salt.  Using a spatula, scrape the nuts out of the pan and onto a plate to cool completely.

In a solid 3-quart saucepan, bring the milk and cream just to a boil over high heat.  Quickly remove from the hot burner and pour in the cajeta.  We rig up a cooling rack with a rolled-up cloth napkin to prop the cajeta jar at an angle over the pan so you don’t have to stand there and hold the jar.  Whisk in the vanilla.  Let the mixture cool to just warm, whisking occasionally.  Refrigerate it overnight.

Churn the mixture in your ice cream maker until almost firm.  Add the pecans and let the machine mix them in.  Pack the ice cream into resealable containers and freeze until firm enough for serving, a couple hours or more.

Eat it up quick!  (As if you can’t!)



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