Banana Cajeta Ice Cream

For the cajeta:
1. Combine the milk, sugar, cinnamon stick, and vanilla extract in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat.

2. In a small bowl dissolve the baking soda in the water and add it into the milk mixture. Once the foam subsides, place the pan over medium-low heat and stir in the salt. Cook for about 45 minutes, stirring often, until the sauce thickens and turns a deep amber color. Pour the sauce into a clean bowl and let it cool to room temperature.

For the ice cream:
1. Pour the cream into a large bowl and place it inside of an ice bath (a larger bowl filled with ice water). Place a fine mesh sieve over the bowl of cream.

2. Whisk the egg yolks in a large bowl. Meanwhile, combine the milk, sugar and salt in a medium saucepan over medium-high heat. Bring the mixture to a gentle simmer, then remove from the heat. Slowly add the warm milk mixture into the egg yolks, whisking until well combined. Transfer the mixture back into the saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Strain the custard through the sieve and into the heavy cream. Stir for about 5 minutes, until the mixture is cool.

3. Place the bananas in the bowl of a food processor and pulse until smooth. Stir the bananas and vanilla extract into the ice cream custard. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.

4. Pour the custard into an ice cream maker and process according to the manufacturer’s instructions. Layer the ice cream in an airtight container, alternating the ice cream with the cajeta. Freeze for about 3 hours, until firm.

Makes 6 cups of ice cream.