Helado De Cajeta Recipes

HELADO DE CINCO

Steps:

• Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
• Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.
• Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
• Add chopped strawberries in the last 5 minutes of churning.

CREPAS DE CAJETA

Steps:

• In medium bowl, stir baking mix, milk and eggs with wire whisk or fork until blended.
• Heat 8-inch nonstick skillet over medium heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden on bottom. Turn; cook other side until golden brown. Stack crepes as removed from skillet, placing waxed paper between each.
• In small microwavable bowl, microwave the cajeta or dulce de leche on High about 30 seconds or until thin enough to drizzle.
• Fold each crepe in half, then in half again. For each serving, top 2 crepes with 2 tablespoons cajeta; sprinkle with pecans and powdered sugar.

CAJETA ICE CREAM -HELADO DE CAJETA

Steps:

• Separate eggs carefully,reserving the whites for another use.Make sure to put the yolks in a heatproof bowl,within easy reach of the stove.
• Mix milk,sugar, 1/2 cup of the cream,and the salt in a pot and cook over medium heat until just under a boil,stirring occasionally.Slowly pour a small amount of milk into the egg yolks while beating them steadily with a wire whisk.Continue adding the milk(add about 1/2 of the milk in the pan) whisking the whole time to temper the eggs.
• Add the egg yolk mixture back to the pot,whisking to thoroughly combine.Cook over medium-low stirring constantly until the mixture thickens and lightly coats the spoon,about ten minute,It's very important that you do not let the custard boil or the eggs will curdle;if it threatens to come to a boil reduce heat,and do not stop stirring!
• Remove from heat and stir in the vanilla.Strain the custard into a heat proof bowl and mix in the cajeta and the remaining 1/2 cup cream.Set the bowl inside a larger bowl filled with ice and stir occasionally until cooled.Refrigerate until completely cold.
• Freeze according to manufacturer's directions for you ice cream maker.It will probably take about 20 minutes to freeze(it will become difficult for the paddle in the machine to turn).stir in nuts by hand and place in freezer until completely frozen.
• Top with extra cajeta and nuts if desired,.

HELADO DE CANELA (SPANISH CINNAMON ICE CREAM)

Steps:

• CINNAMON MILK/CREAM:
• Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
• Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
• Remove from the fire.
• CUSTARD:.
• Beat the egg yolks until runny.
• Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
• Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
• Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
• ICE CREAM:.
• Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, "ripen" for several hours by placing in your freezer.

HELADO DE QUESO

Steps:

• Combine the milk, vanilla, sugar, and salt in a small pot and bring to a boil over medium heat.
• Whisk the egg yolks in a large heatproof bowl. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly. Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes. Add the cheese and stir with a whisk until blended (you can use a hand or standing blender if you want it a little less grainy).
• Chill over an ice bath, stirring, until cool. Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturer's instructions.

HELADO DE CAJETA

Steps:

• Combine the milk and sugar, 1/2 cup of the heavy cream, and the salt in a pot and bring to a boil over medium heat. Whisk the egg yolks in a large heatproof bowl, slowly pour about half of the hot milk mixture into the yolks, whisking continuously, and then return the mixture to the pot. Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon or spatula, 10 to 15 minutes. Stir in the vanilla extract.
• Place the cajeta in a bowl. If you are using store-bought cajeta in a glass jar, unscrew the lid, screw it on again lightly, place in a pot, and fill the pot three-fourths of the way up the sides with hot water. Warm over medium-low heat and let simmer for about 5 minutes, then carefully remove the jar from the hot water with a towel. This will allow you to pour the cajeta much more easily.
• Strain the milk mixture into the cajeta. Add the remaining 1/2 cup heavy cream, stir to combine, and chill over an ice bath, stirring continuously. Refrigerate, covered, until completely cool, about 3 hours. Freeze in an ice cream maker according to the manufacturer's instructions. Incorporate any nuts, cookies, or chocolate by hand once the ice cream has finished churning and freeze until fully set.