Creamy Mexican Vanilla Gelato Recipe for Summer Delight
Welcome to my Mexican Vanilla Gelato recipe! As a chef, I have always been fascinated by the unique flavors and ingredients that are found in Mexican cuisine, and this recipe is a perfect example of that. If you’re a fan of ice cream, then you’re going to love this easy recipe that yields a quick, tasty dessert that will satisfy your sweet tooth.
Mexican vanilla is the star of this recipe, and it’s what sets this gelato recipe apart from any other vanilla ice cream recipes you may have tried. Mexican vanilla is known for its bold, creamy and sweet flavor profile, and it’s made from orchids that grow in Mexico. This gelato recipe is made with real Mexican vanilla extract and a split vanilla bean, which gives it an authentic and rich taste.
I can guarantee that this recipe will be a hit at any party, family gathering, or just as a treat for yourself. So, let’s get started and create some delicious Mexican Vanilla Gelato!
Why You’ll Love This Recipe
Are you in the mood for a sweet and creamy dessert that will transport your taste buds to a tropical paradise? Look no further than this Mexican Vanilla Gelato recipe! Here are a few reasons why you’ll love it:
First, it’s made with high-quality ingredients like Mexican vanilla extract and a whole vanilla bean split in half. The result is a rich and complex vanilla flavor that will make you feel like you’re lounging on a hammock in Cancun.
Second, this gelato recipe has a perfect texture that’s smooth and velvety. The bit of corn syrup adds a unique texture that screams Mexican, and the light corn syrup keeps it from getting too icy.
Third, this easy recipe is perfect for small batches. You don’t need a fancy ice cream maker to make it; all you need is a freezer-safe container and a little bit of patience. You can whip up a batch of this delicious dessert in no time, and it’s sure to impress your friends and family.
Finally, this recipe is incredibly versatile. You can serve it on its own, pair it with fresh fruit or drizzle it with chocolate sauce. It’s also a great base for other Mexican-inspired desserts like deep-fried ice cream or horchata ice cream.
So what are you waiting for? Give this Mexican Vanilla Gelato recipe a try and see for yourself why it’s one of the best Mexican desserts out there.
Ingredient List
Here are the ingredients you will need to make Mexican Vanilla Gelato:
Dairy and Fats
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup heavy cream
- 1 vanilla bean, split
- 2 teaspoons Mexican vanilla extract
- 6 large egg yolks
Sweeteners
- 1 cup sugar, divided
- 2 tablespoons light corn syrup
Thickening Agents
- 1 tablespoon cornstarch
- 1/4 teaspoon kosher salt
The combination of whole milk, heavy cream, and egg yolks makes the base for this gelato recipe. The vanilla bean and Mexican vanilla extract add a warm, comforting flavor to the dessert. The sugar and light corn syrup make it sweet, and the cornstarch and kosher salt help to thicken the mixture and create a smooth texture.
The Recipe How-To
Mexican Vanilla Gelato Recipe
Now that we have selected all the necessary ingredients, it’s time to dive into our gelato recipe. This recipe is easy to make and requires only a few steps.
Step 1: Infuse the Milk
In a medium saucepan, combine 2 cups of whole milk, 2 cups of heavy cream, and 1 vanilla bean split lengthwise with the seeds scraped. Heat the mixture over medium heat until it starts to steam, then remove it from the heat and let it infuse for 30 minutes.
Step 2: Prepare the Custard
In a separate bowl, whisk together 8 large egg yolks and 1 cup of sugar until the mixture turns pale and thick. Slowly pour the infused milk into the egg mixture, whisking continuously.
Step 3: Thicken the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Do not let it boil.
Step 4: Chill the Mixture
Pour the custard through a fine-mesh sieve into a large bowl. Stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of kosher salt. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until the mixture is completely chilled, about 4 hours.
Step 5: Churn the Gelato
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream.
Step 6: Freeze the Gelato
Transfer the gelato to a container and freeze until firm, for at least 3 hours, or preferably overnight.
That’s it! You now have a delicious and creamy Mexican Vanilla Gelato ready to be enjoyed.
Substitutions and Variations
The beauty of this Mexican Vanilla Gelato recipe is its versatility, and there are plenty of substitutions and variations you can make to suit your preferences.
First, let’s talk about the vanilla. While Mexican vanilla is the star of the show, you can still make a delicious gelato by using regular vanilla extract or even French vanilla. If you’re feeling adventurous, you can also try using vanilla bean paste or scrape the seeds from a fresh vanilla bean for an extra burst of flavor.
For those who are looking for a low-carb or keto-friendly option, you can replace the sugar with a sugar substitute like erythritol or stevia. Keep in mind that the texture of the gelato may be slightly affected, so you may need to experiment with the amount of cornstarch and corn syrup to achieve the desired texture.
If you have a dairy intolerance or allergy, you can substitute the whole milk and heavy cream with coconut milk and coconut cream. This will give the gelato a slightly tropical flavor that pairs well with the Mexican vanilla.
For a fun twist on the classic vanilla flavor, try adding in some crushed frosted cornflakes or even a sprinkle of cinnamon. You can also experiment with different mix-ins like chocolate chips or chopped nuts for added texture and flavor.
If you’re feeling adventurous, you can even try making a deep-fried ice cream with this Mexican Vanilla Gelato. Simply scoop the gelato into balls, roll them in crushed corn flakes, and then deep fry them until golden brown. Serve with a drizzle of chocolate sauce and a sprinkle of cinnamon for a decadent dessert that will leave your guests impressed.
No matter what substitution or variation you choose, this Mexican Vanilla Gelato recipe is a quick and tasty dessert that can be easily customized to suit your preferences.
Serving and Pairing
Once you’ve made your Mexican Vanilla Gelato, it’s time to think about how you’re going to serve and pair it. This creamy and rich dessert is perfect for a hot summer day or as an indulgent treat after dinner.
When it comes to serving, you can scoop the gelato into bowls or cones and enjoy it as is. For an extra special touch, you can also serve it with a drizzle of caramel sauce, a sprinkle of cinnamon, or some frosted cornflakes on top for added texture.
As for pairing, this gelato goes well with a variety of flavors. You can pair it with fresh fruit like strawberries or peaches, which add a nice contrast to the creamy texture of the gelato. You can also pair it with chocolate or coffee desserts for a decadent treat.
If you’re looking for a more traditional Mexican pairing, try serving the gelato alongside some homemade churros or sopapillas. The combination of the warm, crispy pastry and the cool, creamy gelato is sure to be a hit.
For a refreshing twist, try pairing the Mexican Vanilla Gelato with a glass of horchata, a traditional Mexican drink made from rice, cinnamon, and vanilla. The combination of the two vanilla flavors is simply divine.
Overall, the possibilities for serving and pairing this dessert are endless. Get creative and experiment with different flavors to find your perfect combination.
Make-Ahead, Storing and Reheating
Making this Mexican Vanilla Gelato recipe ahead of time is a great idea if you’re planning to serve it for a special occasion or dinner party. You can make the gelato base up to three days in advance and store it in the refrigerator until you’re ready to churn it in the ice cream maker.
Once the gelato has been churned and frozen, you can store it in an airtight container in the freezer for up to a week. However, be mindful that the longer it sits, the harder it will become. Therefore, it’s best to serve it within a few days of making it.
To reheat and soften the gelato, let it sit at room temperature for 10-15 minutes before scooping. You can also microwave it for 5-10 seconds intervals, but be careful not to let it melt completely.
If you want to make the gelato ahead of time and don’t have an ice cream maker, you can still make it work. Simply whisk the mixture every hour until it’s frozen to get a smooth texture.
Overall, this Mexican Vanilla Gelato recipe is a great dessert to make ahead of time for any occasion, and it’s easy to store and reheat for later use.
Tips for Perfect Results
Making homemade gelato can be a daunting task, but with these tips, you’ll be able to achieve the perfect Mexican Vanilla Gelato every time.
1. Use high-quality ingredients: When making gelato, it’s essential to use the best quality ingredients possible, especially when it comes to the vanilla extract and vanilla bean. Using Mexican vanilla extract and a split vanilla bean will give your gelato a unique and authentic flavor.
2. Don’t skip the cornstarch: Adding cornstarch to your gelato recipe helps to thicken the mixture and give it a smooth, creamy texture. This is especially important if you’re using a low-fat milk or cream.
3. Use light corn syrup: Adding light corn syrup to your gelato recipe can help improve the texture and prevent ice crystals from forming. This will give your gelato a smoother, creamier texture.
4. Use a candy thermometer: When making gelato, it’s important to cook the mixture to the right temperature. Using a candy thermometer will help you ensure that the mixture reaches the correct temperature, which is typically between 160-170°F.
5. Chill the mixture before churning: Chilling the gelato mixture for at least 4-6 hours before churning will help ensure that the mixture is the right consistency and texture for churning. This will result in a smoother and creamier gelato.
6. Don’t over-churn: Over-churning your gelato can result in a grainy texture and cause the mixture to break down. It’s important to keep an eye on the mixture and stop churning once it reaches the desired consistency.
7. Add mix-ins at the right time: If you’re planning on adding mix-ins to your gelato, such as chocolate chips or nuts, it’s important to add them at the right time. Adding them too early can cause them to sink to the bottom, while adding them too late can cause them to clump together.
8. Store your gelato properly: To keep your gelato fresh and prevent ice crystals from forming, store it in an airtight container in the freezer. It’s also a good idea to place a layer of plastic wrap directly on top of the gelato before putting the lid on.
By following these tips, you’ll be able to achieve the perfect Mexican Vanilla Gelato every time.
Bottom Line
If you are a fan of ice cream or gelato, then this Mexican Vanilla Gelato recipe is a must-try. Not only is it easy to make, but it is also a quick and tasty dessert that will leave you craving for more. The combination of heavy cream, whole milk, and Mexican vanilla extract creates a creamy texture and a rich flavor that will satisfy your sweet tooth.
By using high-quality ingredients like Mexican vanilla extract and vanilla bean, you can elevate the flavor of this gelato recipe to the next level. Plus, with the added benefit of being able to customize the recipe to your liking, you can make it as sweet or as mild as you prefer.
Whether you’re looking for a dessert to make for a special occasion or just craving something sweet, this Mexican Vanilla Gelato recipe is an excellent choice. So why not give it a try and indulge in the delightful flavors of this dessert today? Trust me; you won’t regret it!
Mexican Vanilla Gelato Recipe
In ‘Scoop’ by Ellen Brown; adapted from Giovanna Gelato, Newton, MA
- 3 cups whole milk, divided
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons cornstarch
- kosher salt, a pinch
- 1 tablespoon pure mexican vanilla extract
- Combine 2 1/2 cups milk, sugar, and corn syrup in a saucepan.
- Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining milk, milk powder, cornstarch, salt, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved.
- Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
- Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
- If mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
- Refrigerate the mixture uncovered until it is completely chilled (below 40°).
- Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
- Serve immediately for a soft gelato, or transfer the mixture to an airtight storage container and freeze until hard.
- Allow the gelato to sit at room temperature for 15 minutes before serving if frozen solid.
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