Mexican Vanilla Ice Cream – a delicious recipe with vanilla bean Mexican, heavy cream, sugar, egg yolks, vanilla, ground. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scrape the seeds from the split vanilla bean. Place the vanilla bean and seeds, half and half, heavy cream, and 1/2 cup sugar in a saucepan and gently warm over a low flame until the sugar has dissolved.
2
Place the egg yolks and remaining 1/2 cup of sugar in a bowl and beat
3
(electric mixer or by hand with a whisk) until the mixture thickens and turns pale yellow.
4
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.
5
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 custard.
6
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.
7
Continue the final process of making the ice cream according to the directions of your ice cream maker.
904
kcal
Calories
58
g
Fat
60
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 vanilla bean Mexican, split, 1 cup half-and-half, 2 cups heavy cream, 1 cup sugar, and more.
Yes, Mexican Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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