Allergy-Friendly, Desserts, Egg-Free, Gluten-Free, Nut-Free, Special Diets, Vegetarian

Brown Sugar Hominy Ice Cream with Cajeta Swirls

I’m recovering from oral surgery, which is one of the least fun things I’ve done in a while, but it does give me an excuse to snooze and eat lots of ice cream! 

Notes of delicate, sweet hominy swirled with heavenly, complex cajeta (a Mexican confection similar to dulce de leche but made from goat’s milk) make this recipe especially comforting for this convalescent. The boyfriend thought it equally magical. 

If you’re not familiar with hominy, it’s corn that has been steeped in an alkaline solution in an ancient process called nixtamalization, which loosens the hulls from the kernels makes them puffy and chewy. It also makes the nutrient niacin in corn more available to our digestive tracts.

Hominy is a staple of Mexican cuisine and can be found in cans in most U.S. grocery stores. It’s also used in sweet drinks like champurrado, which is basically the delicious lovechild of hot chocolate and cornmeal porridge. So it only made sense to put hominy in ice cream. 

If you’ve got a lot of time on your hands, you can even make the cajeta from scratch

Brown Sugar Hominy Ice Cream with Cajeta Swirls
  1. 1 tsp vanilla extract
  2. 2/3 cup hominy
  3. 1/2 cup water
  4. 1/2 cup brown sugar
  5. cajeta for swirling
Ice cream base
  1. 1 1/2 cups heavy cream
  2. 1 1/2 cups whole milk
  3. 1/2 cup white cane sugar
  4. 1/4 cup brown sugar
  5. 1/4 cup corn syrup or tapioca syrup
  6. 3/4 teaspoon xanthan gum
  7. 1/2 tsp salt
  1. Soak hominy in brown sugar, vanilla, salt, and water for at least 2 hours, strain with cheesecloth, and blend until it becomes a fine paste.
  2. Mix 1/4 cup brown sugar, sugar, salt, and xanthan gum together in a bowl. Pour cold milk into a pot, and whisk sugar, brown sugar, xanthan gum, and salt into milk. Add corn syrup. Heat the milk on low until warm, stirring until all ingredients are completely dissolved. Remove from heat and stir in cream. Refrigerate for at least 12 hours.
  3. Add hominy paste to ice cream base, churn according to your ice cream maker’s directions.
  4. Pour one layer of ice cream into pan, cover with swirls of cajeta. Add another layer, cover with swirls of cajeta. Add last layer, and top with swirls of cajeta. Freeze in freezer overnight.

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