Spache the Spatula

Crema Mexicana Ice Cream

I’ve heard on more than one occasion that people eat more ice cream in Winter than they do in Summer.

Crema Mexicana Ice Cream | spachethespatula.com #recipeAt 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…

Crema Mexicana Ice Cream | spachethespatula.com #recipe…but it’s ridiculously amazing if it’s then paired with one of my Mexican Chocolate Cookies, and doused in cajeta.

Crema Mexicana Ice Cream | spachethespatula.com #recipe

Crema Mexicana Ice Cream

Yield: about 2 quarts

Crema Mexicana Ice Cream

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

  1. Puree all of the ingredients in a blender until the sugar has dissolved.
  2. Pour into a tupperware and chill for a couple hours (up to 24 hours) until very cold.
  3. Pour into your ice cream maker and freeze according to your manufacturer's instructions (mine churned 25 minutes).
  4. Transfer to an airtight container and freeze for a few hours until firm.

Notes

recipe adapted from here

http://www.spachethespatula.com/crema-mexicana-ice-cream/

Crema Mexicana Ice Cream | spachethespatula.com #recipe

   

6 Responses to “Crema Mexicana Ice Cream”

  1. huntfortheverybest — February 28, 2014 at 6:44 am

    omg this is so creamy good!

  2. Jessica — April 4, 2014 at 4:13 am

    That looks so tasty!

    • Rachael replied: — April 4th, 2014 @ 10:02 am

      Thanks, Jessica!

  3. Pingback: 11 Recipes for Cinco de Mayo! | Spache the Spatula

  4. Jess — August 12, 2016 at 10:48 pm

    Hi!, This looks so yummy! is there any way to make ice cream with Mexican Crrema if you do not have an ice cream machine?
    Thanks!!!

    • Rachael replied: — August 15th, 2016 @ 9:37 am

      Hi Jess! I’m sorry but I don’t know the answer to that, as I personally have never tried.

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