Mexican Vanilla Ice Cream is a recipe I first made to use up leftover egg yolks from a batch of Biscotti Thins. Now I'm making Biscotti Thins to use up all the whites left from this recipe. The ice cream is a basic vanilla with lots of egg yolks. And since I was on a Mexican vanilla kick, I used that to make it a little more interesting. Feel free to use whatever vanilla you like.
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Guar Gum
This recipe is pretty basic, but if you have a bag of guar gum lying around, you might want to try adding a little. I'm just kidding about having it lying around, but it's not difficult to find. Guar gum is a fibrous gel forming substance that comes from guar beans. Adding a very tiny amount to the custard helps reduce the size of the ice crystals resulting in a slightly smoother and and almost chewy texture. And if you're not used to using the term "chewy" in describing ice cream, well, neither was I until I tried New England style ice cream. But guar gum is NOT required. The egg yolks in this recipe are a pretty good stabilizer on their own.
Recipe
Small Batch Mexican Vanilla Ice Cream
Ingredients
- ¾ cup granulated sugar (150 grams)
- 5 large egg yolks
- 2 tablespoons corn syrup (36 grams)
- 2 cups milk (16 oz)
- 2 cups heavy whipping cream (16 oz)
- ⅛ teaspoon salt
- 2-3 teaspoons Mexican vanilla
Instructions
- In a bowl, whisk together half of the sugar, egg yolks and corn syrup.
- In a large saucepan, heat the remaining sugar, milk and cream until very hot.
- Gradually whisk the milk mixture into the egg yolks, then pour everything back into the saucepan and whisk over low heat until mixture thickens slightly and coats the back of a spoon. I like to cook it to 170 degrees F.
- Pour mixture into a bowl. Add a pinch of salt and the Mexican vanilla. Let cool at room temperature for about an hour, then cover and chill overnight or until very cold.
- Freeze in the ice cream maker following manufacturer's directions.
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