Nutty Goat Swirl Ice Cream
by RoryThis recipe comes from customer Matthew P. of Ankeny, Iowa and it won first place in our 2018 Iowa State Fair ice cream contest!
Nutty Goat Swirl Ice Cream
Rated 5.0 stars by 1 users
Category
Ice Cream
Ingredients
1 C. Cajeta Casera (Caramel Sauce)
1 C. Heavy Cream
1 C. Whole Milk
1/2 C. Corn Syrup
3 Egg Yolks
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1 Tbsp. Vanilla Paste
200 grams Pecan Halves
2 Tbsp. Egg Whites, Lightly Beaten
45 grams Granulated Sugar
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2 tsp. Cinnamon, Saigon Ground
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1/2 tsp. Ginger, Powder
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1/4 tsp. Cloves, Ground
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Pinch of Peppercorns, Tellicherry, Ground
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1/2 tsp. Kosher Salt
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1/4 tsp. Aleppo Chile, Crushed
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1 tsp. Vanilla Paste
4 C. Goat Milk, Ultra Pasteurized Preferred
6 oz. Granulated sugar
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1 tsp. Vanilla Powder
1/2 tsp. + 1/8 tsp. Baking Soda
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1/8 tsp. Kosher Salt
Ice Cream Base:
Spiced Pecans:
Cajeta Casera (Caramel Sauce):
Directions
Ice Cream Base:
Whisk together yolks in a small bowl.
Combine milk, cream, and corn syrup in a sauce pan. Heat to 170°F, stirring frequently.
Slowly whisk 1 cup of the hot milk mixture into the yolks to temper. Add tempered yolks to the sauce pan and heat to 180°F.
Strain mixture, stir in cajeta casera, and chill.
Add vanilla paste to chilled mixture.
Process in ice cream machine per the manufacturer’s instructions.
Mix in spiced pecans and additional cajeta casera when packing into storage container.
Spiced Pecans:
Whisk together all ingredients, aside from pecans, to form a slurry.
Coat pecans with the slurry and arrange in a single layer on a baking sheet lined with non-stick foil.
Bake at 300°F, stirring every 10 minutes, watching closely, until spiced-egg coating has hardened and pecans are dry. Cool completely.
Cajeta Casera:
Whisk together all ingredients in a stock pot or dutch oven. Note: When the cajeta casera first starts to boil, it can quickly boil over, so use the biggest pot you own to provide sufficient freeboard.
Bring to boil over medium-high heat, then reduce heat and continue to simmer, stirring occasionally for approximately 45 minutes.
Cajeta Casera is done with it has a brown color and is reduced to a think caramel-like consistency. A spatula or spoon should leave a trail of the bottom of the pot and volume should be about a 1 1/4 cup.