I’ve heard on more than one occasion that people eat more ice cream in Winter than they do in Summer.
At first it sounds weird, but when I think about, it’s totally true for me, and it makes sense. In the heat of Summer, I’d much rather reach for a a glass of ice cold lemonade or a fruity cocktail than something creamy and heavy. Also, I’ve had ice cream everyday for the past four days and it’s the dead of Winter, sooooo… That mayyyy have something to do with this ice cream I’m sharing today.
I make a lot of ice cream on this blog, but most of them have custard bases which can be a bit tricky. This one, however, is so so simple and impossible to screw up. You just blend everything a blender, chill it, and pour it in your ice cream machine.
I love it not only for its simplicity in preparation, but also its simplicity in flavor. It’s sweet and creamy with just a bit of tang from the Crema Mexicana (a looser, Mexican version of sour cream). It’s wonderful on it’s own, or with a light dusting of cinnamon…
…but it’s ridiculously amazing if it’s then paired with one of my Mexican Chocolate Cookies, and doused in cajeta.
Ingredients
- 15-ounce container Crema Mexicana, chilled
- 1 cup half-and-half, chilled
- 1/2 cup heavy cream, chilled
- 3/4 cup granulated sugar
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp pure vanilla extract
- 1/8 tsp kosher salt
Instructions
- Puree all of the ingredients in a blender until the sugar has dissolved.
- Pour into a tupperware and chill for a couple hours (up to 24 hours) until very cold.
- Pour into your ice cream maker and freeze according to your manufacturer's instructions (mine churned 25 minutes).
- Transfer to an airtight container and freeze for a few hours until firm.
Notes
recipe adapted from here
omg this is so creamy good!