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Mexican Custard Ice Cream


6 large egg yolks

1/2 cup sugar

pinch salt

3 cup half and half

1 vanilla bean-split lengthwise(or 2 tsp vanilla extract)

1 1/2 tbsp tequila,rum or kahlua(if desired)


Combine the egg yolks,sugar and salt in a bowl.

Heat the half and half,with the vanilla bean,to scalding.

Slowly whisk the hot milk,with the bean,into the egg mixture.

Pour the mix into the top of a double boiler.

Over simmering,not boiling,water,cook for 8-10 min,stirring constantly or til the custard coats a spoon.

Do not allow the mixture to boil.

Strain the vanilla bean and scrape the seeds into the custard mixture and place the pod back into the bowl.

Cool the mixture to room temp and then refrigerate til chilled.

Remove the vanilla pod.

Stir in the tequila,rum or the kahlua.

Place mixture into an ice cream freezer and freeze according to instructions for the freezer.

Allow ice cream to "ripen" for a few hours before serving.

Note* If left unfrozen,the sauce can be used over sliced fresh fruit or a plain cake such as angelfood or pound cake.