Mexican Vanilla Ice Cream

This is a new improved version of my old Mexican vanilla ice cream recipe.

Course Dessert

Cuisine American

Keyword Golden Vanilla

Prep Time 10

Cook Time 10

Cooling and Freezing Time 7

Servings pints plus extra

Cost 5

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

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.