Cajeta Ice Cream with Salted Churro Popcorn
 
Cook time
Total time
 
Serves: Serves 10
Ingredients
  • Cajeta:
  • 4 cups goat's milk
  • 1 cup brown sugar
  • 1 cinnamon stick
  • 1 vanilla bean, seeds scraped out
  • ½ tsp baking soda dissolved in 1 Tbsp water
  • .
  • Ice Cream:
  • 2 cups whipping cream
  • ~ 1½ cups cajeta (1 batch, as above)
  • .
  • Salted Churro Popcorn (optional):
  • 1 Tbsp popcorn kernels
  • 1 Tbsp melted butter
  • ½ tsp salt
  • 1 tsp granulated sugar
  • ½ tsp ground cinnamon
Instructions
  1. In a large, heavy-bottomed pot, heat the milk, sugar, cinnamon, vanilla bean seeds and vanilla bean pod. Bring to a low simmer, stirring often to avoid the milk from bubbling over.
  2. Once the mixture has come to a low boil and the sugar has dissolved, remove pot from heat. Stir in baking soda; it will become frothy and rise, but just keep stirring.
  3. Return the pot to the stove and continue to gently simmer on low, stirring often and scraping the sides and bottom of the pot with a rubber spatula to prevent it from sticking. Keep an eye on the milk to prevent it from boiling over. Cook for 1½ to 2 hours until the milk has thickened and caramelized into a dark golden brown colour. It should be thick enough to coat the back of a spoon.
  4. Remove the cinnamon stick and vanilla bean pod and let cool.*
  5. Line a 9x5 inch loaf pan with parchment paper. In a large bowl or using the whisk attachment of a stand mixer, whip the whipping cream until it forms stiff peaks. Gently fold one third of the cajeta into the cream until just combined. Gently fold the cream mixture into the remaining cajeta and pour into the lined loaf pan. Cover with plastic wrap and freeze until firm, roughly 6 hours.
  6. Pop the popcorn kernels according to your preferred method. In a small bowl, combine sugar, salt and cinnamon. Toss popped popcorn with melted butter to coat and then toss with cinnamon mixture. Serve ice cream sprinkled with freshly made popcorn.
Notes
* The Cajeta will thicken up when cooled, but will thin out again when reheated. If poured into an airtight container it can be stored in the fridge for up to a month.
Recipe by Port and Fin at https://portandfin.com/cajeta-ice-cream-with-salted-churro-popcorn/