Ok guys, I've had Dulce de Leche ice cream many times, but while I was in the Yucatan recently, I had something called cajeta....same thing except goats milk....absoutly outstanding.It was actually part of the ice cream, but the locals make it up and put it in a jar and just get a big spoonful when the urge strikes. They also put it over crepes. It has much more of an edge than regular dulce de leche. So I decided to make some for myself, and it is just about the easiest thing I've ever made that was that GOOD!!! I got my goats milk from the guy at the crecent city farmers market., not the guy on the street, but the other guy that makes goat cheese (that was prettttty good too).This is absoutly idiot-proof.
Put one quart of goats milk, one cup of sugar (I used turbanido), one tablespoon of Steens cane syrup, and maybe a half inch of cinnamon stick in a pan.(I've got a great enameled le creuset to make sure it doesn't stick). Bring it to a boil. As soon as it boils, take it off the eye and add 1/4 teaspoon baking soda that is mixed with 1 tablespoon of water into the pan and stir. Put it back on the heat and just let it reduce until it turns that wonderful caramel color. It's ready when the spoon leaves a good part in the pan when dragged through. Run it through a seive into a jar and just for fun I add a small shot of really good old rum for flavor. Makes 1 1/2 cups
I'm making a bunch of this for the holidays and will give out to certain people that I think will appreciate it......please give this a whirl....you won't be sorry