Lime ice cream with cajeta

Delicious icecream served with cajeta - which is a Mexican caramel.


  • lime ice cream:
  • 3 limes (grated zest and juice)
  • big bunch of mint (finely chopped)
  • 150 g granulated sugar
  • 250 ml cream
  • 250 ml tub crème fraiche
  • 1 tsp vanilla extract
  • 1 tblsp tequila or rum
  • cajeta:
  • 2 l goats milk
  • 200 g granulated sugar
  • piece of cinnamon
  • ½ tsp bicarbonate of soda


  1. For the Lime Ice Cream: Mix all the ingredients and freeze in a plastic container or ice cream machine.
  2. For the Cajeta: Heat the goat’s milk, sugar and cinnamon stick until simmering and cook for ten minutes.
  3. Mix the bicarbonate of soda with a tablespoon of lukewarm water. Take the saucepan off the heat and carefully add the bicarbonate water to the goats milk mixture (it can bubble up, so be careful).
  4. Whisk away and then put back on the heat and gently simmer for 2-3 hours until it is thick and golden brown.
  5. If it starts to burn, you may have to transfer to a non-stick saucepan and keep reducing down.
  6. Allow to cool, then drizzle on the lime ice cream and serve.


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