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    Home / Recipes / Course / Dessert

    3 Aug 27, 2015 Dessert  |   Jump to Recipe

    Cold Steeped Vanilla Mezcal Ice Cream Recipe

    You guys.  This ice cream.  I can’t even.  But I will, so let’s dive in.

    This post may contain affiliate links.

    Vanilla Mezacal Ice Cream

    Cold brew coffee is big right now.  I had my first cold brew at Blue Bottle in San Francisco a few years ago, and I loved every drop of it.  The idea behind the cold brew process is that the ground beans sit in cold water for a longer period of time until the flavors leach out into the water.  The resulting cold brew coffee has a sweeter, more complex taste, because heat was not used to extract flavor.  I recently learned that you can apply a similar technique to the ice cream making process.  I’ve tested this technique, and I’m here to report that it’s pretty freakin’ incredible.  Continue reading for the ice cream recipe.

    Ice Cream Base Ingredients

    Chilling Ice Cream Base

    This recipe for Cold Steeped Vanilla Bean Mezcal Ice Cream starts with an egg-thickened custard base made with heavy cream, whole milk, sweetened condensed milk, buttermilk, sugar and salt.  The base is cooked over heat, and the chilled in an ice bath.  At this point, the base is a blank canvas.  You can add all sorts of flavors here:

    • Herbs like basil or mint (chopped or blended in)
    • Cracked coffee beans or loose leaf tea
    • Orange or lemon zest
    • Hard spices, toasted or not
    • Toasted nuts or coconut

    Here, I’ve chosen to add a split vanilla bean, seeds and pod.  The base then chills in the refrigerator for up to 2 days.  During this time period, the flavor of the added ingredient will slowly infuse the custard base, resulting in a pure, intense flavor.  Right before churning, I stirred in some smoky, citrusy mezcal (that I got in Mexico City!) to compliment the complex vanilla notes (I’m all about the vanilla agave pairing this week!).  The finished ice cream has both incredible flavor and texture.

    I’m not condemning traditional ice cream making methods here (I’ve got plenty of tasty, more tradition recipes on KK), but I will have to say that this was some damn fine ice cream.  Something you might get at Salt & Straw or Bi-Rite.  Like, that level tasty.  If you’re good at planning your recipes in advance, definitely give this a try.  No extra effort is needed here, but you do have to keep the 2-day steeping time frame in mind.

    Ice Cream Base Vanilla Beans

    Mezcal

    Also!  I feel like my photos here aren’t quite doing the texture of this ice cream justice.  When I photographed this recipe, my house was HOT.  There was actually a heatwave going on in San Diego.  So the scoops do look a bit melty.  But I can assure you that this ice cream sets up like a dream.  Later that evening, I enjoyed a bowl with Jorge, and the scoops were peeeerfect.  Firm but creamy with pleasant richness that lingers on the tongue.  We’ve enjoyed this ice cream solo or with fun toppings like homemade magic shell and freshly grated orange zest.

    Vanilla Mezacal Ice Cream Scoops

     

    Vanilla Mezacal Ice Cream

    Cold Steeped Vanilla Mezcal Ice Cream

    by Brandon Matzek
    Adapted from here.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 36 ounces

    Ingredients
      

    • 1/3 cup sweetened condensed milk
    • 1/4 teaspoon kosher salt
    • 5 large egg yolks
    • 2 cups heavy cream
    • 1 3/4 cups whole milk
    • 1/2 cup sugar
    • 1/4 cup buttermilk
    • 2 vanilla beans, split in half lengthwise
    • 2 tablespoons mezcal (or tequila or any spirit that might go well with vanilla)

    Instructions
     

    • Prepare an ice bath in a large bowl and have a strainer ready. Add sweetened condensed milk and salt to a medium bowl and set aside. Lightly beat egg yolks in another medium bowl and set aside.
    • Heat heavy cream, milk and sugar in a saucepan over medium heat, stirring to dissolve the sugar. Remove from heat once you see steam rising from the surface and the mixture is completely heated through. Slowly, while whisking, add half of the warm cream mixture to the bowl with the yolks. Return the egg mixture to the saucepan, and cook over medium heat, stirring constantly with a wooden spoon. You will know the custard is thick enough when you see steam rise from the surface and the custard coats the spoon (2 - 3 minutes). Strain the custard into the bowl with the sweetened condensed milk, stirring to combine.
    • Place the bowl in the ice bath and stir occasionally to cool (be sure not to get any water in your custard mixture). Once cool, stir in the buttermilk. Using the tip of a knife, scrape the seeds from the vanilla pods and add them to the mixture along with the pods. Cover the bowl tightly and let chill in the refrigerator for 2 days.
    • Stir the mezcal into the chilled custard base, then strain the base into an ice cream maker. Freeze custard in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container. Cover and freeze at least 2 hours before scooping.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

    Check out some other fun ice cream flavors on Kitchen Konfidence:

    Roasted Pumpkin Five-Spice Ice Cream

    Roasted Pumpkin Five-Spice Ice Cream

    Peach Gingersnap Ice Cream Sandwiches

    Peach Gingersnap Ice Cream Sandwich Recipe

    Blueberry Ice Cream with Oat Crumble Topping

    Blueberry Ice Cream with Oat Crumble Topping

    Dark Chocolate Chile Ice Cream

    Dark Chocolate Chile Ice Cream

    Earl Grey and Lemon Cookie Dough Ice Cream

    Earl Grey and Lemon Cookie Dough Ice Cream

    3
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: buttermilk, eggs, heavy cream, kosher salt, mezcal, milk, sugar, sweetened condensed milk, vanilla

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      August 27, 2015 at 2:09 pm

      I have never had boozy ice cream and I think I need to change that! This looks so creamy and just incredible!

      Reply
      • Brandon Matzek says

        August 30, 2015 at 12:16 pm

        Yes!! The fun part about this recipe is you can switch up the booze. Don’t like Mezcal? Try cointreau, spiced rum, brandy, framboise, and many more!

        Reply
    2. J.S. @ Sun Diego Eats says

      August 27, 2015 at 3:21 pm

      This flavour combination is EVERYTHING.

      Reply
      • Brandon Matzek says

        August 30, 2015 at 12:16 pm

        Haha, thanks Joyce :)!!

        Reply
    3. Jenny (VintageSugarcube) says

      August 29, 2015 at 10:21 am

      Brandon, I usually can take or leave ice cream but this sooooooo got my attention. Sound sinful (as all the best things in life are). 😉

      Reply
      • Brandon Matzek says

        August 30, 2015 at 12:17 pm

        You need to try this!! And thanks again for those vanilla beans from Bali. I’m going to make another batch of this ice cream with a couple of those beans.

        Reply
    4. Justin @ Salt Pepper Skillet says

      September 2, 2015 at 10:33 am

      I’m going to die right now. This seriously looks too good!!!! I love the idea of using the cold brew coffee technique for infusing other flavors into ice cream. Genius!

      Reply
      • Brandon Matzek says

        September 2, 2015 at 3:39 pm

        Haha thanks Justin! Give his a try. I’m sure you’ll love it.

        Reply
    5. Megan Keno {Country Cleaver} says

      September 2, 2015 at 11:59 am

      Delicious!!

      Reply
      • Brandon Matzek says

        September 2, 2015 at 3:40 pm

        Thanks Megan!

        Reply
    6. Maris (In Good Taste) says

      September 2, 2015 at 6:05 pm

      I know so many people who would love me if I made this next time I have a party!

      Reply
      • Brandon Matzek says

        September 2, 2015 at 7:19 pm

        Do it!!! Thanks Maris 🙂

        Reply
    7. Ginny McMeans says

      September 3, 2015 at 7:42 am

      That is one very fancy ice cream that I am sure is excellent!

      Reply
      • Brandon Matzek says

        September 5, 2015 at 3:56 pm

        Haha thanks Ginny!

        Reply
    8. Cynthia /What A Girl Eats says

      September 5, 2015 at 10:16 pm

      I looks and sounds delicious! I’ll bet a scoop of that would taste great in affagato!

      Reply
      • Brandon Matzek says

        September 6, 2015 at 4:23 pm

        Awesome idea Cynthia! Thanks 🙂

        Reply
    9. Carol Borchardt says

      September 6, 2015 at 6:35 am

      Wow. All your ice cream recipes look fantastic!

      Reply
      • Brandon Matzek says

        September 6, 2015 at 4:24 pm

        Thanks Carol!

        Reply
    10. Kimberly @ The Daring Gourmet says

      September 6, 2015 at 8:21 pm

      Wowwww! This looks so good and I love that touch of buttermilk!

      Reply
      • Brandon Matzek says

        September 6, 2015 at 8:28 pm

        Thanks! It adds a little bit of tang 🙂

        Reply
    11. Anita says

      September 6, 2015 at 11:32 pm

      Thanks for enlightening me to this technique for infusing ice cream – I’ll definitely have to try it!

      Reply
      • Brandon Matzek says

        September 7, 2015 at 12:15 pm

        Give it a go! Thanks Anita 🙂

        Reply
    12. Matt @ Plating Pixels says

      September 6, 2015 at 11:38 pm

      Looks like a need to add homemade ice cream to the list now!

      Reply
      • Brandon Matzek says

        September 7, 2015 at 12:16 pm

        For sure! It’s a real treat 🙂

        Reply
    13. Faith (An Edible Mosaic) says

      September 9, 2015 at 5:36 pm

      Oh heck yes! This is a lovely base recipe that I’d be happy devouring as-is, but I also love your idea of adding cracked coffee beans.

      Reply
      • Brandon Matzek says

        September 9, 2015 at 7:13 pm

        Thanks Faith!! Cold brew coffee ice cream :)!

        Reply
    14. Sanyog says

      November 6, 2020 at 8:52 am

      Nice recipe. Looks tasty 🙂

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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