The distinctive flavor of the Mexican vanilla extract sets this ice cream apart from traditional vanilla ice cream, making Mexican vanilla ice cream a must-try for anyone who loves vanilla ice cream.
Making Mexican vanilla ice cream at home at any time of year with this easy recipe requires just a few simple ingredients. The recipe calls for heavy cream, whole milk, sugar, and of course, Mexican vanilla extract.
Mexican vanilla extract is a type of vanilla extract made from vanilla beans cultivated in Mexico. It is known for its distinct flavor profile, which is often described as smooth, creamy, and slightly spicy, with hints of caramel and chocolate.
In recent years, there have been concerns about the authenticity and quality of some Mexican vanilla extracts due to reports of adulteration with synthetic vanillin or other additives. To ensure you’re getting a genuine product, it’s advisable to purchase Mexican vanilla extract from reputable sources that provide detailed information about the product’s origin and production methods. I always use Nielsen-Massey Mexican Pure Vanilla Extract to be sure!
Ingredients
I prefer an American style ice cream because you don’t need to worry about egg yolks and making an egg custard.
Heavy Cream (Double Cream): Heavy cream is another must in making vanilla ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
Whole Milk
Whole milk is one of the key ingredients in making Cuisinart Vanilla ice cream. Whole milk is high in fat which gives the ice cream its rich and creamy texture. In short, it sets the base for your homemade ice cream. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.
Granulated Sugar
Obviously, sugar sweetens the final product and plays an important role in the freezing process. Granulated sugar is the most common sugar used to make ice cream. Combined with milk and cream, it also helps prevent ice crystals from forming, ensuring you get a smooth result.
Mexican Vanilla
The most important flavor for Mexican vanilla ice cream is, of course, Mexican vanilla extract. This extract is made from vanilla beans grown in Mexico, which have a unique flavor profile that is different from other types of vanilla. This gives it the rich flavor that makes this delicious recipe taste so good.
Steps
It only takes a few simple steps for this great recipe:
Making the Ice Cream
To make the ice cream, start by whisking together the milk and 3/4 cup sugar in a medium bowl until the sugar is dissolved. Then, stir in the heavy cream and then the vanilla extract.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the milk mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.
You can start eating your homemade ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
Equipment
I used all these!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Tips
When making Mexican vanilla ice cream, there are a few tips and tricks that can help ensure success:
- Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream, milk, and eggs.
- Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
- Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
- Add mix-ins at the end: If you’re adding mix-ins like nuts, chocolate chips, or fruit, wait until the last few minutes of churning to add them. This will help ensure they’re evenly distributed throughout the ice cream.
- Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
By following these tips and tricks, you can create delicious, creamy Mexican vanilla ice cream that’s sure to impress.
Variations
Mexican vanilla ice cream can be customized in many ways. Here are some variations that I think are delicious!
- Chocolate Chip Mexican Vanilla Ice Cream: Add chocolate chips to the ice cream mixture after it has been churned. Fold the chocolate chips into the ice cream and freeze until firm. Using Mexican chocolate for this recipe adds more of the spicy notes.
- Spicy Mexican Vanilla Ice Cream: Add a pinch of cayenne pepper or chili powder to the ice cream mixture for a spicy kick. This variation goes well with chocolate or caramel sauce.
- Horchata Mexican Vanilla Ice Cream: Horchata is a traditional Mexican drink made with rice, cinnamon, and vanilla. To make horchata ice cream, add horchata to the ice cream mixture instead of milk. Top with cinnamon sugar for added flavor.
- Fruit Mexican Vanilla Ice Cream: Add chopped fruit to the ice cream mixture after it has been churned. Strawberries, peaches, and mangoes are all great options.
- Coconut Mexican Vanilla Ice Cream: Add shredded coconut to the ice cream mixture for a tropical twist. This variation goes well with caramel or pineapple sauce.
- Coffee Mexican Vanilla Ice Cream: Add a shot of espresso or a tablespoon of instant coffee to the ice cream mixture for a caffeinated treat. This variation goes well with chocolate or caramel sauce.
These are just a few variations that can be made to Mexican vanilla ice cream. Experiment with different flavors and ingredients to find your perfect combination.
Frequently asked questions
Can you make lactose-free Mexican vanilla ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free Mexican vanilla ice cream?
Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is Mexican vanilla ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
What is the difference between Mexican vanilla ice cream and regular vanilla ice cream?
Mexican vanilla ice cream is made with vanilla beans from Mexico, which have a unique flavor profile that sets them apart from other vanilla beans. Mexican vanilla beans are known for their creamy, sweet, and spicy flavor, with notes of cinnamon and nutmeg. Regular vanilla ice cream, on the other hand, is made with vanilla beans from other regions, such as Madagascar or Tahiti, which have a different flavor profile.
What is Mexican vanilla extract?
Mexican vanilla extract is a type of vanilla extract made from Mexican vanilla beans. It has a unique flavor profile that sets it apart from other types of vanilla extract. Mexican vanilla extract is known for its creamy, sweet, and spicy flavor, with notes of cinnamon and nutmeg. It is often used in baking and cooking to add a unique flavor to dishes.
The Cherry on Top
Topped with hot fudge (made with Mexican Chocolate!) is my favorite way to enjoy this recipe! With its unique flavor profile and easy-to-follow recipe, it is sure to become the best vanilla ice cream you’ve made at home!
List of other ice creams
Here’s the Mexican Vanilla Ice Cream recipe!
Mexican Vanilla Ice Cream
Ingredients
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon Mexican vanilla extract
Instructions
- Combine the milk and sugar in a medium bowl and whisk together until the sugar has dissolved.
- Stir in the cream and the Mexican vanilla
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
