Embark on a culinary journey with this Easy Mexican Vanilla Ice Cream recipe, a simple yet incredibly satisfying frozen treat. This recipe is your go-to for creating authentic, homemade ice cream without the fuss, offering a fantastic alternative to store-bought options.
Key Ingredients for Easy Mexican Vanilla Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons pure Mexican vanilla extract
- 1/4 teaspoon salt
- Optional: A pinch of ground cinnamon
How to Make Easy Mexican Vanilla Ice Cream:
This Easy Mexican Vanilla Ice Cream is a dream for busy home cooks and dessert lovers alike. It’s incredibly simple to make, requiring minimal ingredients and no complicated techniques, yet it delivers a luxuriously creamy texture and a deeply satisfying flavor. The magic lies in its simplicity, allowing the pure, warm notes of Mexican vanilla to truly shine. With a preparation time of just 15 minutes plus chilling and freezing, you’ll be enjoying this delightful treat sooner than you think!
Step-by-Step Instructions:
- Combine Dairy and Sugar: In a medium-sized saucepan, combine the heavy cream, whole milk, and granulated sugar. Whisk these ingredients together until the sugar is mostly dissolved.
- Warm the Mixture: Place the saucepan over medium heat. Stir occasionally, allowing the mixture to gently warm. You want to heat it until it’s just warm to the touch, not boiling. This process helps the sugar to fully dissolve and infuses the ingredients.
- Add the Vanilla and Salt (and Cinnamon): Remove the saucepan from the heat. Stir in the pure Mexican vanilla extract and the salt. If you’re feeling a touch adventurous and want to enhance the warm notes, add a tiny pinch of ground cinnamon at this stage.
- Chill the Base: Pour the mixture into a clean bowl or a jar. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for achieving the best texture in your ice cream. The colder the base, the quicker it will freeze.
- Churn the Ice Cream: Once thoroughly chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, or until the ice cream has a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover the container tightly and freeze for at least 4-6 hours, or until firm.
Why You’ll Love This Easy Mexican Vanilla Ice Cream:
You’ll adore this Easy Mexican Vanilla Ice Cream for its incredibly smooth and creamy texture, a testament to the power of quality ingredients and simple preparation. Unlike some ice cream recipes that can be time-consuming or require special equipment, this one is designed for maximum flavor with minimal effort, making it a budget-friendly alternative to pricier shop-bought varieties. The star of the show, Mexican vanilla, offers a richer, more complex flavor profile than regular vanilla, with subtle floral and smoky undertones that are truly captivating, especially when paired with a sprinkle of toasted almonds or a drizzle of cajeta.
This delightful dessert is perfect for any occasion, from a casual family gathering to a special celebration. It’s a blank canvas ready to be customized with your favorite toppings, whether that’s fresh berries, a dusting of cinnamon, or even a swirl of chocolate fudge. So, gather your ingredients and get ready to create a scoop of pure joy in your own kitchen – you won’t be disappointed!
Storing and Reheating Tips:
Properly storing your Easy Mexican Vanilla Ice Cream will ensure it stays delicious for future enjoyment.
- Refrigeration: This ice cream is not meant to be stored in the refrigerator as it will melt.
- Freezing: Once churned and transferred to a freezer-safe container, cover tightly. This homemade ice cream typically stays fresh for up to 2 weeks. It’s best enjoyed within the first week for optimal texture.
- Thawing for Serving: To serve, allow the ice cream to sit at room temperature for 5-10 minutes before scooping. This softens it just enough for easy serving and the best creamy texture.
- Reheating: There is no reheating needed for ice cream. Allow it to temper slightly at room temperature before serving.
Final Thoughts:
This Easy Mexican Vanilla Ice Cream is a testament to the fact that exceptional desserts don’t need to be complicated. Gather your simple ingredients, follow these easy steps, and whip up a batch of pure happiness that everyone will crave. Give it a try – your taste buds will thank you!
Easy Mexican Vanilla Ice Cream
Ingredients
Equipment
Method
- In a medium-sized saucepan, combine the heavy cream, whole milk, and granulated sugar. Whisk these ingredients together until the sugar is mostly dissolved.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar
- Place the saucepan over medium heat. Stir occasionally, allowing the mixture to gently warm. You want to heat it until it’s just warm to the touch, not boiling.
- Remove the saucepan from the heat. Stir in the pure Mexican vanilla extract and the salt. If you’re feeling a touch adventurous and want to enhance the warm notes, add a tiny pinch of ground cinnamon at this stage.2 teaspoons pure Mexican vanilla extract, 1/4 teaspoon salt, A pinch ground cinnamon
- Pour the mixture into a clean bowl or a jar. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once thoroughly chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover the container tightly and freeze for at least 4-6 hours, or until firm.