Mi Huerta Market
By Sarah Chovanetz
The Best HOMEMADE Ice Cream!
Summer is pretty much over. The kids have gone back to school and life is as busy as ever. But the Texas heat is still just as sweltering and with that we still need our favorite cold dessert. If you don’t already know what I am referring to don’t worry you will soon enough. It’s the one dessert that is in a class all its own. The dessert that seems to be untouchable due to its simplicity yet magical concept. It’s soft, creamy and delicious, and comes in many flavors in a cone or bowl. I’m sure you have figured it out by now! ICE CREAM FOR THE WIN!
Who doesn’t love ice cream? Even if you’re lactose intolerant they have an alternative to ice cream so you can still enjoy it. That proves our obsession is die hard when it comes to this chilly treat. Ice cream is probably the most popular dessert item in the world. I can’t say I blame us either!
The recipe we are sharing is to help you make your very own ice cream right in the comfort of your home. The best part is, this recipe is pretty easy. The main ingredient is essential for this so grab your bottle a.s.a.p. if you don’t have one! That bottle would be our best selling Mi Huerta Vanilla Extract! You see, without the Mexican Vanilla, you won’t have that extra sweetness you need in order to complete this recipe . It was created with the extract specifically so that all the flavors correlate properly. Anyway, lets get to the point and make the best homemade ice cream ever!
This recipe will serve about 1 pint so make sure you know that if you’re going to make this with the family!
Mexican Vanilla Ice Cream
- 1/2 cup minus 1 tablespoon granulated sugar
- 1 tablespoon corn syrup (or use another tablespoon sugar)
- 4 large egg yolks
- 1 cup milk
- 1 pinch of salt
- 1 cup heavy whipping cream
- 1 tsp cinnamon
- 1 teaspoon Mexican vanilla (MUST use Mi Huerta Vanilla Extract!)
1 In a large saucepan, whisk together the sugar, corn syrup and egg yolks, then whisk in the milk and salt.
2 Put the pot over medium low heat and cook, stirring constantly with a wooden spoon, until mixture thickens to the consistency of cream gravy. Remove from heat and pour into a shallow glass bowl. Stir in the cold heavy cream until mixed, then stir in the Mexican vanilla.
3 Pour into a shallow bowl and chill the mixture for several hours or until it is very cold, then put in an ice cream maker and freeze as per manufacturer directions.
4 Freeze until firm. Before serving, let the ice cream soften somewhat.
5 Once soften take your cinnamon and sprinkle it sparingly all over your ice cream. ENJOY! YUM!
You can leave out the corn syrup and use a tablespoon of sugar instead. I think the corn syrup helps curb the chalkiness of homemade ice cream and keeps it a little softer (though it will still need to sit a bit before you serve it).