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Mexican Vanilla Ice Cream
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Small Batch Mexican Vanilla Ice Cream

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.
Course Dessert
Cuisine American
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 4
Author Cookie Madness

Ingredients

  • 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

Instructions

  • In a large saucepan, whisk together the sugar, corn syrup and egg yolks, then whisk in the milk and salt.
  • 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.
  • 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.
  • Freeze until firm. Before serving, let the ice cream soften somewhat.

Notes

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).