Mexican Vanilla Ice Cream is a recipe I first made to use up leftover egg yolks from a batch of Biscotti Thins. Now I'm making Biscotti Thins to use up all the whites left from this recipe. The ice cream is a basic vanilla with lots of egg yolks. And since I was on a Mexican vanilla kick, I used that to make it a little more interesting. Feel free to use whatever vanilla you like.
Brands of Mexican Vanilla
Mexican vanilla has been describe as having a richer, warmer, spicier profile compared with other vanilla types. Some of the most well loved brands are Los Cinco Sole (which I have not tried), La Vencedora (an old favorite), Molina, Danncy and Villa Vainilla. For more of a splurge, Nielsen Massey makes a good one. That being said, this ice cream is also great with regular Madagascar vanilla or vanilla paste.
New Improved Version
I first posted this in 2014, but since then I've learned a lot about ice cream making. Buying an ice cream maker with a built-in compressor has been a huge motivator in making more ice cream because it's so nice not to have to worry about freezing the barrel overnight. So this recipe in this card has slightly different and better ratios, with a little more corn syrup for extra scoopability and more egg yolks.
Chocolate Sauce for Swirling
I'm still on the hunt for the perfect chocolate swirl for vanilla ice cream. Hot fudge sauce gets too thick and chewy. Chocolate sauce for swirling through ice cream needs to stay slightly fluid (looser) at room temperature so that it can be drizzled on. I've tried Dana Cree's ganache type chocolate sauce (pictures above), and I've experimented with one by David Lebovitz which is a little looser. Both were delicious, but I've yet to find my favorite so the recipe card just says "Garnish: 3 tablespoons of chocolate syrup" and you can use your favorite.
Recipe
Mexican Vanilla Ice Cream
Equipment
- 1 ice cream maker
- 1 sieve
Ingredients
- 6 large egg yolks
- ½ cup sugar (100 grams)
- 1 ½ cups milk (360 grams)
- ⅜ teaspoon Diamond kosher or ¼ teaspoon Morton kosher salt
- 1 ½ cups heavy cream (360 grams)
- ⅓ cup corn syrup (110 grams)
- 1 ½ tablespoon vanilla bean paste or Mexican vanilla or use 1 tablespoon vanilla bean paste plus ½ tablespoon of extract
Garnish
- 3 tablespoons chocolate syrup
Instructions
- Have ready a clean bowl with a sieve set over it for straining.
- In another bowl, whisk together the egg yolks, 2 tablespoons of the sugar and ¼ cup of milk.
- In a heavy bottom large nonstick saucepan, heat remaining sugar, milk, and salt. Do not add the cream and corn syrup yet. Heat milk mixture to a simmer, then gradually whisk it into the egg yolk mixture.
- Pour the mixture back into the saucepan and stir over gentle heat until mixture reaches a little over 170 degrees F (between 170 abd 175). If you don't have a thermometer, just stir until it thickens slightly and coats the spoon. Pour through the sieve.
- Whisk in the cream, corn syrup and vanilla and stir well.
- Cover loosely and refrigerate for several hours or until mixture is very cold. Alternatively, you can quick cool it by putting it in a zipper bag and submerging bag in ice water. Once cool, chill it for only about an hour or so or until it is very cold.
- Once mixture is very cold, process as per your ice cream maker's directions.
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