Mexican Vanilla Ice Cream
The flavor of Mexican vanilla extract sets this ice cream apart from traditional vanilla ice cream, making Mexican vanilla ice cream a must-try!
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Additional Time 2 hours hrs
Total Time 3 hours hrs
Course Dessert
Cuisine American
Servings 10 scoops
Calories 235 kcal
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon Mexican vanilla extract
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.
*Cuisinart users:
- 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
Serving: 100gCalories: 235kcalCarbohydrates: 17gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 22mgPotassium: 83mgSugar: 18gVitamin A: 739IUVitamin C: 0.3mgCalcium: 62mgIron: 0.1mg
Keyword desserts, ice cream, mexcian, mexican vanilla, vanilla