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Mexican Vanilla Ice Cream

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


  • 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


  • 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.


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).