May Recipe: Homemade Ice Cream Toppings
When I asked Christina from West & Taylor if she could help out with some creative ice cream toppings, I wasn't prepared for the magic that she created. This pairs perfectly with our annual Scooped: Ice Cream & Art Event that we have happening at the end of the month. Make sure you reserve your bowls here (while supplies lasts), and you can fill them with ice cream all summer long, topped with Cajeta and/or homemade Sprinkles!
Ice Cream Toppings
Cajeta - Dulce de Leche - Sprinkle Shards
Christina Williams, West & Taylor
For your next ice cream social, make it all the better with homemade toppings! Cajeta is the goat’s milk version of Dulce de Leche, often called Mexican Caramel. While it is very similar to Dulce de Leche, the goat’s milk provides a slightly different, yet distinctive flavor that sets it apart.
Total Time: 1-2 hours & Overnight
Ingredients for Cajeta or Dulce de Leche
- 4 cups Goat’s milk (Cajeta) or Cow’s milk (Dulce de Leche)
- ½ tsp baking soda
- 1 cup sugar
- 1 cinnamon stick, optional
- ½ tsp vanilla paste, optional
- 1 tsp vanilla extract
- Separate out ¼ cup of whichever milk you are using and mix with the baking soda; set aside.
- In a dutch oven or non-stick pan pour remaining milk and the sugar with the cinnamon stick and let come to a simmer. Stirring constantly until the sugar has dissolved.
- Remove from heat and add in the reserved milk and baking soda. The mixture will start to bubble and foam after a minute. Continue to stir until the foaming begins to stop.
- Put the pan back on low to medium-low heat, continuing to stir.
- You may now step away from the stove, but keep a close eye on the pan. Stirring occasionally, scrapping bits from the pan.
- The milk will go from white to a light golden brown after about an hour.
- If you are using vanilla paste, put it in once the milk has thickened and reduced some.
- Once the milk has reached a nice brown shade-similar to caramel-but still slightly thin; strain through a straining to remove the cinnamon stick and any parts of the vanilla bean that remained in the paste.
- Place back in the pan and onto heat and let simmer on low until the mixture becomes thick enough to run a spoon through and leave a trail behind.
- You can also let this continue to thicken and then place in a lined small cookie sheet and harden to make caramel candies!
- To store, place in a jar in the refrigerator for up to 3 months. Soften the hardened mixture in the microwave for a few seconds or in hot water.
Ingredients for Sprinkle Shards
- 2 1/2 cups powdered sugar
- 2-8 Tbls warm water
- 3 Tbls Meringue powder (Can be found in the cake decorating isle)
- Food Coloring, optional
- Starting with 2 Tbls of the water, combine all ingredients in the bowl of a stand mixer and beat until you have stiff peaks to make the royal icing. This should take about 8-10 minutes and you will go through some crumbly stages. You very well may have to add more water, do so one Tbls at a time.
- You’ll need to let this set for about 15-20 minutes before continuing.
- If you are coloring your sprinkles, separate out a cup at a time and add desired colors in the separate cups & mix.
- Line cookie sheets and spread an even thin layer of the royal icing on the lined sheets to dry. This will take at least overnight.