Goat Milk Ice Cream with Cajeta Swirl
About 1 1/4 quarts (1.25l)
You can buy cajeta online or find it in well-stocked grocery stores. Dulce de leche (or confiture de lait, as it’s known in France) is made with cow’s milk, and is a delicious substitute. You can make your own Dulce de leche as well. When layering the cajeta in the just-churned ice cream, it should be pourable; about the consistency of ketchup. Warm it gently by putting the jar in a small saucepan of warm water or in the microwave for about 10 seconds, just until it’s pourable. Let it cool to room temperature, stirring, before layering it with the ice cream. I haven’t made this with any of the non-dairy “milks” out there (such as almond, soy, rice, or oat) but if you do try it, let me know how it turns out in the comments.
2 1/2 tablespoons cornstarch
2 1/4 cups (560ml) goat milk
1/2 cup (100g) sugar
3 tablespoons light corn syrup, or Golden Syrup or 3 additional tablespoons granulated
pinch salt
4 ounces (115g) fresh goat cheese, crumbled
1/4 teaspoon vanilla extract
2 cups (500ml) cajeta or dulce de leche, plus additional for serving, if desired
1. In a small bowl, make a slurry by mixing the cornstarch with 1/4 cup (60ml) of cold goat milk until it’s completely dissolved.
2. In a medium saucepan, whisk together the remaining goat milk, with the sugar, corn syrup, and salt, and the cornstarch slurry. Simmer the mixture, stirring frequently, for 2 minutes. Remove from heat and whisk in the goat cheese and vanilla extract, until smooth. Scrape into a bowl and refrigerate until completely cool, which’ll take at about 8 hours, or overnight. (To hasten it, you can whisk the mixture a few times while it’s cooling.)
3. When ready to churn the ice cream, if the mixture has become too thick to pour into the machine, whisk it vigorously to thin it out first. Freeze in your ice cream machine according to the manufacturer’s instructions. Place whatever storage container you’re using in the freezer and pour some of the cajeta in the bottom. (Because no one wants to get to the bottom of the container and find out there isn’t any more cajeta!)
4. Add a layer of the just-churned ice cream into the chilled container, spooning blobs and/or thick streaks of cajeta as you layer in the ice cream. Avoid the temptation to stir or swirl the cajeta in, which will only make it muddy. Continue layering, alternating with layers of ice cream and cajeta. When done, freeze thoroughly before scooping and serving.

Serving: Serve in bowls. You can garnish scoops of the ice cream with additional cajeta, if you wish.