Cajeta is a goat's-milk caramel popular in Mexico where it's made into candies or drizzled over ice cream and other desserts. The word cajeta is Spanish for "small box," named for the containers the caramel was traditionally packed in.
Making your own cajeta is worth the extra bit of work, but you can also buy it or substitute its South American cousin, dulce de leche.
Recipe information
Yield
Makes about 1 quart
Ingredients
Preparation
Step 1
Make the Plain Base and chill as directed.
Step 2
Place the bananas, sugar, and lemon juice in a blender and add half of the base. Blend until smooth, then whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the cashews 5 minutes before the churning is completed.
Step 3
Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife.
Recipe notes
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