Posted in Dessert, Gluten Free

Mexican Vanilla Custard Ice Cream

I’m in love with Mexican Vanilla. Bekie and Mexican Vanilla sitting in a tree…❤️❤️❤️ I love it in almost everything from coffee, tea, cookies, cakes, and especially ice cream. Did I say ice cream? Creamy custard ice cream with cinnamon and yes, yes, my favorite Mexican vanilla! 

 
 

Mexican Vanilla Custard Ice Cream

By: Bekie A

Ingredients 

1 cup whipping cream

1 1/2 cups of whole milk

1/2 cup half n half

4 egg yolks

1/2 cup sugar

2 Tbsp Mexican vanilla 

1 tsp of Cinnamon

Directions:

Mix together sugar, whipping cream, half n half, and 1/2 cup of milk in a large sauce pan (reserving the other cup of milk). Cook on low until the sugar dissolves. In a separate bowl, whisk together the 4 yolks (no whites). Add 2 Tbsp of the warm milk to the yolks to temper. Then add the yolk mixture into the sauce pan whisking constantly.   

Cook on low until the custard thickens and you can coat the back of a spoon with the mixture. Add in the remaining ingredients and stir until combined. Pour into an icecream maker and follow the freezing instructions per your model.

   

 

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