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Mexican Ice Cream!

Mexican Ice Cream!
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This Mexican Ice Cream is a vibrant twist on a traditional frozen dessert, infused with warm cinnamon, aromatic vanilla, and a subtle kick of chili. It offers a refreshing yet daring flavor profile perfect for hot days or as a conversation-starting dessert.

Ingredients

Units Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 cinnamon stick (or 1 teaspoon ground cinnamon)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon chili powder (adjust for desired spice)
  • Pinch of salt

 

  • Optional: 1/2 cup chopped mango or papaya for a tropical twist

Instructions

  1. In a medium saucepan, combine the whole milk, sugar, and cinnamon stick. Gently heat until the sugar dissolves—do not bring to a boil.
  2. Remove from heat and let the cinnamon infuse for about 15 minutes. Then, remove the cinnamon stick.
  3. Stir in the heavy cream, vanilla extract, chili powder, and a pinch of salt. Mix well.
  4. Chill the mixture in the refrigerator until completely cold, approximately 2 hours (or overnight for a smoother texture).
  5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
  6. If using, add chopped mango or papaya during the last 5 minutes of churning.
  7. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Notes

  • For an extra creamy texture, let the mixture rest in the refrigerator overnight before churning.
  • Adjust the chili powder to suit your preferred level of spice.

 

  • If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze, and stir vigorously every 30 minutes until set.

Nutrition

Find it online: https://www.cookflash.com/mexican-ice-cream/