Coffee Cajeta Ice Cream (Print Version)
# Ingredients:
→ Coffee Custard Base
01 -
250ml whole milk or half-and-half
02 -
500ml heavy cream
03 -
150g sugar
04 -
30g medium-ground coffee
05 -
¼ teaspoon kosher or sea salt
06 -
6 large egg yolks
→ Mix-ins
07 -
160ml cajeta or dulce de leche, plus extra for serving if desired
08 -
170g chopped chocolate or handmade chocolate chips
# Instructions:
01 -
In a medium saucepan, warm the milk or half-and-half with 250ml of the heavy cream, 100g of sugar, ground coffee, and salt. Once warm, remove from heat, cover, and let steep for 15 minutes.
02 -
In a bowl, whisk together the egg yolks with the remaining 50g of sugar until well combined.
03 -
Make an ice bath in a large bowl and set a medium-size bowl in the ice. Place a mesh strainer over the top and pour the remaining 250ml cream into the bowl.
04 -
Gradually add the warm coffee-infused milk into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a flexible spatula, until the mixture thickens and coats the back of the spatula.
05 -
Immediately pour the custard through the strainer into the cream, pressing gently to extract all the coffee-flavored custard. Stir the mixture over the ice bath until cool, then refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
06 -
While the ice cream is churning, drizzle some cajeta into a freezer container and sprinkle with chocolate chips. Place the container in the freezer.
07 -
When the ice cream reaches the proper consistency, spread it in batches in the container, layering cajeta and chocolate chips between each layer. Avoid swirling or stirring to keep the cajeta layers distinct.
# Notes:
01 -
For smoother texture, you can strain the custard again right before churning to remove any remaining coffee grounds.
02 -
The ice cream yields approximately 1.25 liters (1 quart).