Mix the milk, two cups of cream, and the vanilla. Heat over low heat until it boils.
Whisk the egg yolks and blanch with the sugar. Then add the remaining cream.
Submerge the cajeta in a water bath to make it easier to pour out.
Remove the milk mixture from the heat, let it cool slightly, and add the egg mixture, heating it over low heat for 5 minutes, then remove from the heat and add the cajeta.
Cool slightly at room temperature and then place in the freezer or ice cream maker.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?