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1
Combine the milk and sugar, 1/2 cup of the heavy cream, and the salt in a pot and bring to a boil over medium heat.
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2
Whisk the egg yolks in a large heatproof bowl, slowly pour about half of the hot milk mixture into the yolks, whisking continuously, and then return the mixture to the pot.
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3
Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon or spatula, 10 to 15 minutes.
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4
Stir in the vanilla extract.
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5
Place the cajeta in a bowl.
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6
If you are using store-bought cajeta in a glass jar, unscrew the lid, screw it on again lightly, place in a pot, and fill the pot three-fourths of the way up the sides with hot water.
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7
Warm over medium-low heat and let simmer for about 5 minutes, then carefully remove the jar from the hot water with a towel.
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8
This will allow you to pour the cajeta much more easily.
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9
Strain the milk mixture into the cajeta.
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10
Add the remaining 1/2 cup heavy cream, stir to combine, and chill over an ice bath, stirring continuously.
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11
Refrigerate, covered, until completely cool, about 3 hours.
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12
Freeze in an ice cream maker according to the manufacturers instructions.
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13
Incorporate any nuts, cookies, or chocolate by hand once the ice cream has finished churning and freeze until fully set.
