Mexican Ice Cream
Mexican ice cream, also known as nieve de garrafa, is a rich and creamy frozen dessert known for its dense texture and bold flavors. Made with a custard base of milk, cream, sugar, and egg yolks, this homemade treat is infused with traditional Mexican ingredients like cinnamon, vanilla, and even a hint of chili for a unique twist. This recipe will guide you through making an authentic Mexican ice cream with a velvety consistency and deep, indulgent flavors.
Equipment
- 1 × Medium saucepan
- 1 × Mixing bowl
- 1 × Whisk
- 1 × Fine-mesh strainer
- 1 × Ice cream maker (or metal bowl for manual method)
- 1 × Freezer-safe container
- 1 × Wooden spoon
Ingredients
For the Ice Cream Base:
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 cinnamon stick or 1 tsp ground cinnamon
- 1 vanilla bean or 2 tsp pure vanilla extract
- ½ tsp salt
Optional Flavor Add-ins:
- ½ cup dulce de leche or cajeta for caramel flavor
- ½ tsp chili powder for a sweet-spicy kick
- ½ cup chopped Mexican chocolate for a rich, chocolatey taste
Instructions
Step 1: Heat the Milk and Cream
- In a medium saucepan over medium heat, combine whole milk, heavy cream, cinnamon stick, and vanilla bean (split and scraped).
- Heat the mixture until warm but not boiling, then remove from heat and let it steep for 10 minutes.
Step 2: Prepare the Egg Mixture
- In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
Step 3: Temper the Eggs
- Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly to prevent curdling.
- Gradually whisk the tempered yolks back into the saucepan with the remaining milk mixture.
Step 4: Cook the Custard
- Return the saucepan to low heat, stirring constantly with a wooden spoon until the custard thickens and coats the back of the spoon (about 5–7 minutes).
- Do not let it boil to prevent scrambling the eggs.
Step 5: Strain and Chill
- Pour the custard through a fine-mesh strainer into a clean bowl to remove solids.
- Let the mixture cool for 15 minutes, then cover and refrigerate for at least 4 hours (or overnight for best results).
Step 6: Churn the Ice Cream
- If using an ice cream maker, churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- If using the manual method, place the mixture in a metal bowl over an ice bath and stir every 30 minutes until thickened.
Step 7: Freeze and Serve
- Transfer the churned ice cream to a freezer-safe container, cover with plastic wrap, and freeze for 3–4 hours until firm.
- Let sit at room temperature for 5 minutes before scooping. Enjoy with toppings like toasted nuts, Tajín, or a drizzle of dulce de leche!
Notes
- For a dairy-free version: Replace whole milk and heavy cream with full-fat coconut milk.
- For extra richness: Swap sugar with piloncillo (Mexican unrefined cane sugar).
- For a spicy twist: Add a pinch of chili powder to chocolate or mango flavors.
- Storage: Keep in an airtight container for up to 2–3 weeks in the freezer.