Mexican Vanilla Ice Cream
Thick, creamy, rich, and with just the right amount of vanilla, it is cinnamon that puts this Mexican Vanilla Ice Cream over the top!
Ingredients
- 3 cups heavy whipping cream, chilled
- 3 cups half and half, chilled
- 1 ½ cups granulated sugar
- 3 Tbsp Mexican Vanilla Extract
- 2 teaspoon freshly ground canela, Ceylon cinnamon
- 2 tsp Kosher Salt
Instructions
- If you have room in your freezer, freeze the large stand mixer bowl or ice cream maker bowl overnight. If not, chill in the fridge before making the ice cream.
- Add all of the ingredients in a large bowl and whisk well until combined, or use a hand mixer (or stand mixer).
- Stand mixer: Pour into your chilled stand mixer bowl; turn to low and keep mixing on low for 20-25 minutes, occasionally using a spatula to free up the sides.
- Ice cream maker: Pour into your chilled ice cream maker and churn on low, occasionally using a spatula to free up the sides.
- Because of the whipping cream, it will be full to the top, soft and fluffy. You can serve it this way when it’s nice and thick, or you can remove from the bowl to a freezer-safe, air-tight bowl and freeze in the freezer for 2-3 hours, or overnight.
- Scoop up into a bowl, or serve on a brownie or cake and ENJOY!
Nutrition Facts
Calories: 466kcal, Carbohydrates: 36g, Protein: 4g, Fat: 34g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 106mg, Sodium: 529mg, Potassium: 172mg, Fiber: 0.2g, Sugar: 36g, Vitamin A: 1308IU, Vitamin C: 1mg, Calcium: 130mg, Iron: 0.2mg