Banana Cajeta Cashew Gelato

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.

Preparing Time: -
Total Time: -
Served Person: Makes about 1 quart

Mexican Milk/Cream Ice Cream Machine Dessert Kid-Friendly Backyard BBQ Frozen Dessert Banana Cashew Summer Small Plates

1 tablespoon sugar
1/2 tablespoon fresh lemon juice
plain base
2 ripe bananas, chilled
1/2 cup coarsely chopped roasted salted cashews, frozen
1/2 cup cajeta , slightly warmed

Preparation Make the Plain Base and chill as directed. 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. Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife. Reprinted from the book THE CIAO BELLA BOOK OF GELATO AND SORBETTO by F.W. PEARCE & DANILO ZECCHIN. Copyright Â© 2010 by F.W. PEARCE & DANILO ZECCHIN. Photographs copyright Â© 2010 by IAIN BAGWELL. Published by Clarkson Potter, a division of Random House, Inc.

Banana Cajeta Cashew Gelato

Ingredients

Nutrition facts