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.
Servings 4
Ingredients
- ½ 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).
