Description
Creamy homemade Mexican Ice Cream infused with warm cinnamon and vanilla, churned into a velvety custard that’s comforting, slightly spiced, and perfect for serving with churros, cajeta, or fresh fruit.
Ingredients
- Whole Milk, 2 cups
- Heavy Cream, 1 cup
- Cinnamon Sticks, 2 large
- Vanilla Extract, 2 teaspoons
- Egg Yolks, 4 large
- Granulated Sugar, 3/4 cup
- Salt, 1/4 teaspoon
Instructions
- Chill Ice Cream Bowl: Place your ice cream maker bowl in the freezer at least 24 hours before starting.
- Infuse Milk and Cream: In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 2 large cinnamon sticks. Heat over medium until steaming and small bubbles appear at the edge, do not boil. Remove from heat and let steep for 10 minutes to infuse flavor.
- Whisk Yolks and Sugar: In a mixing bowl, whisk together 4 large egg yolks, 3/4 cup granulated sugar, and 1/4 teaspoon salt until pale and slightly thickened.
- Temper the Yolks: Slowly pour about one cup of the warm milk mixture into the yolks while whisking constantly to temper. Continue adding warm milk a little at a time until half the milk is incorporated.
- Cook Custard: Return the tempered yolk mixture to the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of a spoon, about 5 to 8 minutes. Do not boil.
- Finish and Strain: Remove from heat, discard the cinnamon sticks, stir in 2 teaspoons vanilla extract, and strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness.
- Chill Thoroughly: Cover the bowl and chill the custard completely in the refrigerator until very cold, at least 2 hours or overnight for best results.
- Churn: Pour the chilled custard into your prepared ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Harden: Transfer the churned ice cream to an airtight container and freeze until firm, about 2 hours or until scoopable.
- Serve: Scoop and serve in cones, bowls, or alongside churros. Garnish with a cinnamon stick or a drizzle of cajeta if desired.
Notes
- Use fresh cinnamon sticks for the most aromatic infusion.
- Chill the custard completely before churning to ensure a smooth, creamy texture.
- Store in an airtight container to prevent ice crystals and freezer burn.
- If you do not have an ice cream maker, freeze in a shallow pan and stir vigorously every 30 minutes until set.
Nutrition
- Serving Size: About 1/2 cup (approximately 65 g)
- Calories: 250
- Sugar: 18 g
- Sodium: 55 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 110 mg