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Mexican Vanilla Ice Cream
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- #71249
Break out the ice cream maker! Made with real vanilla beans and fresh ground cinnamon, this Mexican ice cream is full of robust flavors. Get your hands on the authentic ingredients and get churning!
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 Mexican vanilla bean, split
1 cup half and half
2 cups heavy cream
1 cup sugar, divided
6 large egg yolks
1 tablespoon pure Mexican vanilla extract
1 teaspoon freshly ground canela (Ceylon cinnamon)
directions
Scrape the seeds from the split vanilla bean. Place the vanilla bean and seeds, half and half, heavy cream and half the sugar in a saucepan and gently warm over a low flame until the sugar has dissolved.
Place the egg yolks and remaining sugar in a bowl and beat (electric mixer or by hand with a whisk) until the mixture thickens and turns pale yellow.
Add about 1/2 cup of the warm cream mixture to the egg yolk mixture and beat until blended. Gradually add the rest of the warm cream mixture to the egg yolks, beating as you do so.
Return the custard to the saucepan and gently cook until it thickens to the coats-the-spoon stage. Don't hurry this step. Stir constantly over a low flame, taking care not to curdle the mixture.
Strain the mixture through a fine mesh sieve. Remove the vanilla bean, scrape out the pods and add to the strained custard and stir until well blended. Add additional extract to taste and the canela. Chill until very cold.
Continue the final process of making the ice cream according to the manufacturer's instructions of your ice cream maker.
added by
laudsgypsy
nutrition data
391 calories, 29 grams fat, 29 grams carbohydrates, 4 grams protein per 1/2 cup. This recipe is low in sodium.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
July 7, 2013
I used regular vanilla bean and vanilla and cinnamon. Tasted pretty good. I would love to try it with authentic ingredients but our stores don't carry them. If I stop in a mexican market I'll see if I can find them.