Mexican Ice Cream
Indulge in creamy, authentic Mexican ice cream with bold flavors and a luxurious texture! Perfect for summer treats or a festive dessert.
Equipment
- Mixing bowls
Ingredients
For the Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 6 large egg yolks
- ¼ teaspoon salt
- 2 tablespoons cornstarch
For Traditional Flavoring (choose one)
- 2 Mexican vanilla beans split and scraped
- ½ cup Mexican chocolate chopped
- 2 cinnamon sticks Mexican canela
- ¼ cup cajeta or dulce de leche
Optional Add-ins
- ½ teaspoon ground cardamom
- ¼ cup toasted pepitas
- 2 tablespoons orange zest
- 1 tablespoon mezcal or tequila
Instructions
- Prepare the Custard Base: Heat the cream, milk, and half the sugar in a saucepan until steaming. Add vanilla beans, cinnamon sticks, or chocolate if using.
- Whisk the Yolks: In a bowl, whisk egg yolks, remaining sugar, salt, and cornstarch until pale yellow.
- Temper the Eggs: Gradually add hot cream to the egg mixture, whisking to prevent curdling. Return to the saucepan and cook until thickened.
- Strain and Cool: Strain through a sieve, discard solids, and cool in an ice bath.
- Chill: Cover and refrigerate for at least 4 hours.
- Churn and Freeze: Pour into an ice cream maker and churn as per manufacturer instructions. Freeze for 4 hours.
Notes
- For Mango Chile, add 1 cup of mango puree and ¼ teaspoon of ground chile de árbol.
- For Horchata flavor, infuse the cream with ½ cup rice and 1 cinnamon stick for an hour.
- To make it softer, add a tablespoon of mezcal or tequila.
Nutrition
Serving: 1gCalories: 320kcalProtein: 5gFat: 22gCholesterol: 180mgSodium: 80mgSugar: 26g
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