Small Batch Mexican Vanilla Ice Cream

If you made the thin biscotti I posted recently and are wondering what to do with 4 egg yolks, here’s an ice cream recipe that will solve the problem. This is for a small batch – 1 pint. However, the ice cream’s rich so that a pint goes a long way. If you disagree, you can always double the recipe!

Mexican Vanilla Ice Cream


Small Batch Mexican Vanilla Ice Cream
Prep time
Cook time
Total time
An ice cream recipe that calls for lots of egg yolks and Mexican vanilla. Feel free to double it if you want more than a pint.
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 1/2 cup minus 1 tablespoon granulated sugar
  • 1 tablespoon corn syrup (or use another tablespoon sugar)
  • 4 large egg yolks
  • 1 cup milk
  • 1 pinch of salt
  • 1 cup heavy whipping cream
  • 1 teaspoon Mexican vanilla (I used Totonac's)
  1. In a large saucepan, whisk together the sugar, corn syrup and egg yolks, then whisk in the milk and salt.
  2. Put the pot over medium low heat and cook, stirring constantly with a wooden spoon, until mixture thickens to the consistency of cream gravy. Remove from heat and pour into a shallow glass bowl. Stir in the cold heavy cream until mixed, then stir in the Mexican vanilla.
  3. Pour into a shallow bowl and chill the mixture for several hours or until it is very cold, then put in an ice cream maker and freeze as per manufacturer directions.
  4. Freeze until firm. Before serving, let the ice cream soften somewhat.
You can leave out the corn syrup and use a tablespoon of sugar instead. I think the corn syrup helps curb the chalkiness of homemade ice cream and keeps it a little softer (though it will still need to sit a bit before you serve it).

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