No Churn Mexican Vanilla Ice Cream
No churn Mexican Vanilla Ice Cream is made with rich, spicy-sweet Mexican vanilla beans for a deep, creamy, dreamy vanilla flavor. Perfect scooped on top of our Triple Berry Slab pie, with no cranking required!
Servings: 8
Calories: 369kcal
Equipment
- Cuisinart Ice Cream Maker ICE-70
- Gourmet Mexican Vanilla Beans long, 7-8" about 4 to 5
Ingredients
- 2 Mexican vanilla beans scraped of caviar
- 2 cup heavy cream
- 14 oz sweetened condensed milk
- 1 tablespoon tequila blanco or alcohol based vanilla extract
Instructions
- To prepare Mexican vanilla beans for this ice cream, slice the pods lengthwise, and carefully scrape out the caviar (soft, mealy black paste inside the vanilla bean) for your ice cream, creme brulee`, or baked goods recipe. PRO TIP: Be sure to set your freezer temperature to the coldest setting earlier, so that your freezer is already cold for freezing ice cream.
- Whip the cream in a bowl with an electric mixer. Be careful to not over mix, as you don't want to make butter!2 cup heavy cream
- Gently pour the sweetened condensed milk into the mixing bowl of whipped cream.14 oz sweetened condensed milk
- Add the scraped vanilla caviar and tequila blanco to the bowl of whipped cream and sweetened condensed milk.2 Mexican vanilla beans, 1 tablespoon tequila blanco
- Use a light hand and gently fold in the ingredients until blended. Go slow so you don't deflate the whipped cream.
- Use a light hand and gently fold in the ingredients until blended. Go slow so you don't deflate the whipped cream.
- Once the whipped cream, sweetened condensed milk, vanilla, and tequila is incorporated, pour into a aluminum foil lined, standard loaf pan.
- Remove the loaf pan of ice cream from the freezer when it is frozen and firm.
- Run hot water over your ice cream scoop just long enough to warm it. Run your scoop over the surface of the ice cream to scrape up a perfectly round scoop. The tequila helps prevent rock hard ice cream that's hard to scoop! Serve and enjoy!
Notes
- Make sure the heavy cream is cold before you start whipping it. This will help it whip up to its full volume.
- Don't over whip the cream. Over whipped cream turn to butter.
- Check your freezer temperature. Set it to Zero degrees F.
- Freeze the ice cream for at least 8 hours, or overnight, before serving.
Nutrition
Calories: 369kcal | Carbohydrates: 29g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 79mg | Potassium: 241mg | Sugar: 29g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 0.2mg