For best results use a candy thermometer to measure the temperature of the milks and custard.
Makes 6 servings
Special Equipment
• Candy thermometer
• Ice cream freezer
11/3 cups heavy cream
11/3 cups whole milk
⅓ cup light corn syrup
½ cup plus 2 tablespoons sugar
¼ teaspoon salt
6 large egg yolks
6 teaspoons Mexican vanilla extract (see here)
2 teaspoons freshly ground cinnamon (optional)
Optional garnishes: chocolate syrup, fresh fruit, and chopped pecans or other nuts of your choice
In a medium saucepan over medium heat, combine the cream, milk, corn syrup, ¼ cup plus 2 tablespoons of the sugar, and the salt. Heat the mixture, stirring continuously, until the temperature reaches 170°F. Set aside off the heat.
In a medium bowl, use a whisk to blend the egg yolks and remaining ¼ cup sugar until the sugar dissolves and the yolks are light yellow in color.
Whisking constantly, add about 1 cup of the warm milk mixture slowly, pouring in a steady stream. If the hot milk is added too quickly, it may “scramble” the eggs and make the ice cream lumpy.
Stirring constantly, slowly add the blended egg yolk mixture to the hot milk in the saucepan. When well blended, return the saucepan to medium-low heat. Stirring constantly, heat to no more than 180°F. Stir in the vanilla and cinnamon, if using. Remove from the heat.
Into a small glass bowl, pour 1 cup of the custard mixture. Place this small bowl in the freezer for at least 4 hours.
Into a large glass bowl, pour the remaining custard. Cover with plastic wrap and refrigerate for at least 4 hours.
After at least 4 hours, add the small bowl of frozen custard to the large bowl of refrigerated custard. Use a large spoon or a rubber spatula to break up the frozen custard until it dissolves into the refrigerated portion. Stir gently.
Transfer all of the custard to a readied ice cream maker. Following the manufacturer’s instructions, churn for 20 to 25 minutes, until the mixture thickens to the consistency of ice cream.
Into a medium baking pan, spoon the ice cream and place in the freezer for at least 1 hour before serving.
Garnish as desired and serve.