Okay... So I am in trouble. BIG trouble. All thanks to Baked Bree. I saw a recipe for No Churn Coffee Ice Cream she made the other day. Being that I must be the last person on earth (Okay, maybe in my town) with NO ICE CREAM machine, I had to see what it was all about! Apparently she used Kahlua, which helped the ice cream not freeze into a rock solid mass. Sooooo... I was inspired! I bought some Rumchata while on my trip to Cali last month (they stopped selling it in my area, I'm so annoyed!) and figured, "Why not?" Rumchata is derived from the idea of horchata, which is basically rice with water or cream, sugar, vanilla, and cinnamon. I have had raisins added to mine as well and it's plain delicious. As for the ice cream adult version, I wanted to add a little twist to it. CARAMEL. Not just ANY caramel, no sirree, but CAJETA. If you grew up in a Hispanic household, this may be more familiar to you. Cajeta is boiled sweetened condensed milk. That's it! It's boiled in the can, you pop it open, and BAM. Pure heaven. Creamy and dreamy... SO. Without further ado, I will give you the recipe.
You will need:
4 Tablespoons of Rumchata
2/3 cup of sweetened condensed milk
1 1/4 cups of heavy whipping cream
1/2 tablespoon espresso coffee grounds, optional. I added them to give the ice cream a little hint of coffee.
1 can of sweetened condensed milk, boiled in the can for about 3 hours
For the cajeta:
Remove the label from the can of sweetened condensed milk and begin the boiling process in a pot full of water. You can add the can to the pot prior to the water boiling. As it cooks, be sure to check on it often and make sure the can is covered with water at all times. If you see it getting low, just add more, enough to cover the can, plus an inch or so. Boil for 3 hours. Turn the heat off and pull the can out carefully with gloves or tongs. Open it and transfer to an airtight container. This would be best to be prepared ahead of time in order for it to be cool when you swirl it into the ice cream.
The next part is very easy. In a mixing bowl, mix your sweetened condensed milk, 4 tablespoons of Rumchata, and half the tablespoon of espresso granules until well blended. Pour in your cream and mix with the whisk attachment (if using a KitchenAid) or hand beater on high until soft peaks form. Pour ice cream into an airtight container.
Wait about an hour and a half for ice cream to start freezing a little bit. Drop in 2-3 tablespoons (or a little more) of cajeta and swirl with a knife or spatula. Cover the container tightly again and freeze for up to 6 hours or overnight. Guys, this ice cream is FANTASTIC. I never had some homemade come out so good! Give it a try. I promise you'll love it!
Thank you so much for looking! Now go freeze something and spread some YUM!!!
As always, I appreciate your comments, questions, thoughts and ideas!