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Mexican ice cream

7 years ago

last modified: 7 years ago

We were in Mexico last week and for the first time I tried their vanilla soft ice cream. It was the absolute best vanilla ice cream I’ve ever had and it had a really nice strong vanilla taste to it . I have used vanilla from Mexico in the past and it is really good but I’m not sure if that’s what made the ice cream so good or if it was the amount used. I did find a couple of recipes for Mexican ice cream online and I could try those and I do have an ice cream maker. My probably dumb question is is there a way to make soft ice cream out of the ice cream maker and have it keep in the freezer as soft instead of turning too hard ? I know that in the past when I’ve made my own ice cream it comes out soft but after it’s frozen it doesn’t return to that soft texture that I’m looking for. I know I could serve it right away but when I’m entertaining I like to have things done ahead of time.

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Comments (5)

plllog
7 years ago
Nope. There are some recipes that will hold in a regular freezer which have either a much higher fat content (and sometimes magic) or use a good slug of food gum (such as guar). Those freeze at lower temperatures than If you freeze in small containers you can set the ice cream out for a short time to make it less hard, but if it gets melty you'll lose the aeration. That's my big disappointment with the process. I've considered buying a small cooler which will do fridge to freeze that can be an ice cream holder or cheese cave in turns, but right now I can't spend that much time making things I can buy so much more easily.

As to what makes vanilla ice cream so much better in Mexico, I couldn't tell you. Quality/flavor of the cream? We get Mexican vanilla pods (beans) here, and I don't imagine that the nice fresh good ones are any different here than they are there. I'm guessing it was just really good ice cream, rather than something specific about it being in Mexico. Trying to replicate it could be a fun excuse to eat ice cream. :)
Louiseab thanked plllog
User
7 years ago
If you have the little freezer like I have, Krups La Glaciere or something similar. I get everything ready and chilling in the refrigerator. Then just before I serve dinner, I put the mix in the freezer and let it run during dinner. It is perfect just as we are finishing.
Louiseab thanked User
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You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.
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Lars/J. Robert Scott
7 years ago
If you make the ice cream with all cream and no milk, it will be somewhat softer, as Plllog suggested. It's possible that the vanilla ice cream you had in Mexico was made with "tonka bean" which is banned in the U.S.

My favorite ice creams in Mexico were never vanilla, but included mamey, guanabana, and coconut. Nothing like fresh coconut ice cream on the beach.
Louiseab thanked Lars/J. Robert Scott
plllog
7 years ago
Clarification: I was thinking refrigeration freezer. In my own ice cream freezer, the ice cream will hold at least an hour and only the bit right on the metal will get hard. I usually do the same as Sherry, or even wait to turn it on until dinner is mostly through because it's loud.
Louiseab thanked plllog
dcarch7 d c f l a s h 7 @ y a h o o . c o m
7 years ago
"Lars

----My favorite ice creams in Mexico were never vanilla, but included mamey, guanabana, and coconut. Nothing like fresh coconut ice cream on the beach.----"

Exactly what I did a couple of weeks ago in LA. Got some guanabana and coconut ice cream from Mateo's, went to the beach to enjoy.

dcarch
Louiseab thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m

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