Small Batch Mexican Vanilla Ice Cream
Makes about 5 cups of vanilla ice cream. Use Mexican vanilla or any other type.
Servings 16
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.
Notes
You can leave out the corn syrup and use an equal amount 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).