Menu : Kulture Kommandos :Julian in Mexico
Menu : Kulture Kommandos :Julian in Mexico
Si, went down to the ice cream parlour and had a shaky conversation with the proprietor about the cajeta recipie. Seems its as simple as this. Take goats milk. Boil it until it burns or caremelises and goes brown. Add sugar to taste. Leave to cool. Put in an ice cream machine. The only tricky bit seems to be the milk boiling and caremelsing which will probably need a little research. I've seen milk boiling jugs here that they use which have slotted lids so the milk doesn't boil over. But i'll have a go with standard european kitchenware. The ice cream comes out looking brown and tasting caremelly and is very low tech and tasty. Anyway, encouraged by this i set about making some other ices (photos attached) to get in training for the cajeta experiment. I put together a freezing bowl, with one small bowl and a pot with water between the two. Stuck it in the freezer to cool down and then added an off the cuff pinacolda recipie with left over sweetened coconut milk which was too sweet to be put into a curry i was making a few days ago. 3/4 tin sweetened coconut milk 1/3 finally chopped fresh pineapple 1/2 pint of long life milk (ultra la la ;) [Nb: On no account include orange poppies. They are merely attractive table decoration. If flowers are a necesity, then i suggest an edible nasturciam or perhaps zuchini flower (in season).] Put it in the freezer bowl and started a long session of stirring and freezing. Unfortunately had to go to bed before it was finished, so it ended up a bit crystally, but very tasty. Hopefully the next batch will be more succesful. Also found out about a place near here where they make sorbets which are very watery iced juices. This is supposed to be the traditional ice cream of the region. So hopefully get down there soon. chrs julian
