Recipe courtesy of The Fabulous Beekman Boys
Episode: Food & Whine
11 hr 5 min
40 min
8 to 10 servings


Homemade Ice Cream:
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • A pinch of kosher salt
Habanero Cajeta:
  • 8 cups whole milk (traditionally goat's milk, but cow's milk also works)
  • 2 cups granulated sugar
  • 2 vanilla beans or 1 tablespoon vanilla extract
  • 1 habanero pepper
  • 1/2 teaspoon baking soda
Graham Crackers:
  • 2 1/2 cups unbleached all-purpose flour, plus more for flouring
  • 1 cup light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
  • 1/3 cup honey
  • 5 tablespoons whole milk
  • 2 teaspoons vanilla bean paste
  • Cinnamon, for sprinkling
  • Cocoa, for sprinkling
  • Granulated sugar, for sprinkling


For the homemade ice cream: Prepare an ice bath and set a mixing bowl in the bath. Pour 1 cup of the cream into this bowl and allow to chill.

Whisk the egg yolks together in a medium bowl.

In a saucepan, mix the other cup of cream, the milk, sugar and salt. Stir over medium heat until the sugar has dissolved and bubbles start to appear on the edge of the pot. Pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg and cream mixture back into the saucepan and use a rubber spatula to stir over low heat until the custard thickens enough to coat the spatula. (If the custard overheats or boils, it will curdle.) Strain the custard into the cream sitting in the ice bath and stir until the mixture is cooled completely. Refrigerate for 5 hours or overnight.

For the habanero cajeta: Bring the milk to a boil in a very heavy large saucepan. Reduce to a simmer, add the sugar and stir to dissolve. (Since the cooking time is so long, it's very important that the sugar doesn't burn on the bottom of the pan.) Split the vanilla beans down the center and drop the 4 halves into the hot milk and sugar. Drop the whole habanero pepper into the pan.

Once the mixture is simmering nicely, dissolve the baking soda in a small amount of cool water and add it to the cajeta. It will begin to foam; keep stirring it in for about a full minute. If it seems like it might foam up over the edge, quickly turn off the heat for a moment.

There's not much to do for the next couple of hours except be certain that the mixture is over a low enough heat so that the milk doesn't boil or burn. Also, stir it every 15 minutes or so to be certain nothing is sticking to the bottom of the pan. You'll see the color go from white to beige to brown. Remember to sneak a taste occasionally to discover when to remove the habanero pepper. Make it as "hot" as you wish. Remember, you won't be able to taste the pepper, just the heat.

As the cajeta cooks, it will, of course, also thicken. As it reduces, it becomes important to stir even more frequently. Towards the end, one should be stirring every few minutes. What's the end? We're aiming for a "soft-ball stage," which means that if you drip one drop into a glass of cool water, it will coagulate into a ball which is still malleable. Once it's cooled, strain the caramel through a mesh strainer into a jar and keep refrigerated. Don't worry if you cook it a little too long and it seems too thick once cooled. Simply gently reheat and add back in a little more water or milk until it reaches a pourable consistency.

For the graham crackers: In the bowl of an electric mixer, combine the flour, brown sugar, baking soda and salt. Add the butter and mix on low until the mixture is the consistency of coarse meal.

In a small bowl, whisk together the honey, milk and vanilla. Add to the flour mixture and mix.

On a sheet of plastic wrap, pat the dough into a flattened square and then place in the freezer until thoroughly chilled.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Because this dough is very sticky, work quickly. Divide the dough in half and return one piece to the refrigerator. On a floured surface, roll the dough out until approximately 1/4 inch thick. Cut into desired shapes (5- by 3-inch rectangles work nicely) and place on a lined baking sheet. Repeat with the second half of the dough. Sprinkle with cinnamon, cocoa and sugar.

Bake until the edges start to brown, about 20 minutes. Let cool on the baking sheets for 5 minutes, and then transfer to a wire rack to cool completely.

Choose 3 of the prettiest crackers to use as a garnish. Crush the remaining crackers into 1/2-inch pieces and place in the freezer.

To finish the ice cream, pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer's instructions. Add the crushed graham crackers during the last 5 minutes of processing.

To serve: Top each serving of ice cream with a generous helping of warm cajeta.



Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Grilled Banana Ice Cream

Recipe courtesy of Del Campo

Roasted Cracked Crab

Recipe courtesy of Cooking Channel

Banana-Guava Pie with Coconut Ice Cream

Homemade French Baguettes

Recipe courtesy of Kelsey Nixon

Orange Cream Mimosa

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments


Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here