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.
Notes
Properly storing your Easy Mexican Vanilla Ice Cream will ensure it stays delicious for future enjoyment. This homemade ice cream typically stays fresh for up to 2 weeks. To serve, allow the ice cream to sit at room temperature for 5-10 minutes before scooping.
