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.
Recipe
Small Batch Mexican Vanilla Ice Cream
Ingredients
- ¾ cup granulated sugar (150 grams)
- 5 large egg yolks
- 2 tablespoons corn syrup (36 grams)
- 2 cups milk (16 oz)
- 2 cups heavy whipping cream (16 oz)
- ⅛ teaspoon salt
- 2-3 teaspoons Mexican vanilla
Instructions
- In a bowl, whisk together half of the sugar, egg yolks and corn syrup.
- In a large saucepan, heat the remaining sugar, milk and cream until very hot.
- Gradually whisk the milk mixture into the egg yolks, then pour everything back into the saucepan and whisk over low heat until mixture thickens slightly and coats the back of a spoon. I like to cook it to 170 degrees F.
- Pour mixture into a bowl. Add a pinch of salt and the Mexican vanilla. Let cool at room temperature for about an hour, then cover and chill overnight or until very cold.
- Freeze in the ice cream maker following manufacturer's directions.
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