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Cajeta Whipped Cream
Whether you're looking for the ultimate companion to Cajeta Ice Cream or a silky counterpoint to your favorite fudge brownies, this chantilly will add a note of toffee-like richness to any dessert.
Cajeta Sundae
The various elements of this sundae can be prepared over the course of a week, then assembled in a few minutes flat. The sweet toffee flavor and creamy consistency of the cajeta ice cream pairs well with the salty crunch of popcorn, but you can use whatever sort of topping you prefer, from peanuts to pretzels.
Cajeta Casera (Homemade Goat's Milk "Caramel")
If you've never tasted cajeta, you're in for a luscious surprise—a thick, gooey sauce reminiscent of dulce de leche, but exponentially more complex. My method will reduce a quart of goat's milk down to a half cup in less than an hour, concentrating its flavor and consistency. Drizzle it over your favorite ice cream, use it as a dip for apple slices, spread it over cake, or just lick it off a spoon...
Gelato de Crema Recipe | Cook the Book
This Gelato de Crema acts as a base for many of the gelato recipes in The Ciao Bella Book of Gelato and Sorbetto, but frozen on its own, this is a wonderful introduction into the subtle differences between ice cream and gelato. Without the buttery richness of a base made entirely of cream, this custard allows the delicate flavors of milk, egg yolks, and sugar to come through. The sugar is kept to a minimum, giving the gelato a clean, austere sharp flavor with none of the cloying qualities of an ...
Italian Crema Ice Cream
Made of nothing more than sugar, cream and eggs, The Ice Creamists present a traditional Italian crema ice cream comprised of an irresistibly rich, eggcellent custard that's good enough to write bad puns.
No-Churn Mascarpone Ice Cream
This recipe uses a stand mixer rather than in an ice cream machine, and uses whole eggs for a light custard flavor to enrich the complexity of mascarpone cheese.
From-Scratch Real Pistachio Ice Cream
This recipe depends on using the freshest, most flavorful raw pistachios you can find; if they don't taste absolutely irresistible out of hand, save this recipe for another time.
No-Churn Chocolate Ice Cream
Light and creamy custard-style chocolate ice cream, no ice cream machine required.
Hazelnut Mascarpone Ice Cream
A long, slow infusion of hazelnuts and milk sets this ice cream apart from other recipes, so don't try to rush the process.
Helado de Maíz y Crema (Corn-Crema Ice Cream)
I'll be the first to admit that ice cream making is a drag, but delayed gratification is deliciously rewarding, especially when it involves this luxurious, velvety ice cream made with sweet corn, tangy crema, and an insinuation of cinnamon.
Back when I first developed my recipe for cajeta, I stumbled onto this ice cream as a way to polish off my infinite supply of leftovers. "Leftover" cajeta may not be a thing in your world, but it's well worth making a batch for the sole purpose of churning up this silky eggless ice cream.
Serve With
Mexican Churros
@acooknamedMatt joins us on the show to make Churros and ends up breaking my kitchen.
Mexican Chocolate Flan
This recipe puts a spin on the classic flan by adding a dose of chocolate and a touch of cinnamon.
Churros With Chocolate-Dulce de Leche Dip
If you're a lover of fried foods, you'll have a deep understanding of the ultimate satisfaction of eating a churro as it emerges out of a burnished gold, bubbling pot of scalding oil. When paired with a silky chocolate dulce de leche dip, they're absolutely irresistible.
Champurrado (Mexican Hot Chocolate and Corn Drink)
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one known as champurrado, the corn-flavored base, made from masa harina, is enriched with dark chocolate and cinnamon for a warming, aromatic beverage that's perfect for winter.
Churros
Fried dough, sugar and cinnamon - an unbeatable combination. This Spanish snack makes one impressive dessert!
Churros
This churros recipe is astonishingly easy, and makes a truly great churros that's crisp on the outside, fluffy on the inside. Chocolate sauce mandatory!
Champurrado (Mexican Chocolate Atole)
Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa.
Buñuelos de Rodilla (Mexican Christmas Fritters)
While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).
Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)
Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels.
Mexican Gorditas (Fried Stuffed Corn Cakes)
Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats.