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Mesquite Bean Ice Cream

Mesquite bean ice cream is a unique Southwestern dessert known for its earthy, sweet, and caramel-like flavor.
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Prep Time 35 minutes
Chilling, Churning, & Freezing 11 hours
Total Time 11 hours 35 minutes
Servings: 6 Servings
Course: Dessert
Cuisine: American, Latin
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cup Whole Milk
  • 2 Cups Heavy Cream
  • 1/2 Cup Granulated Sugar divided into two equal ¼ cups
  • 1/3 Cup Casa De Mesquite Flour
  • 5 Large Egg Yolks
  • 1 Vanilla Bean split
  • 1/4 tsp Kosher Salt

Equipment

  • 1 Medium Saucepan
  • 1 Medium Mixing Bowl
  • 1 Metal Whisk
  • 1 Rubber Spatula
  • 1 Fine Mesh Sieve
  • 1 Ice Cream Machine
  • 1 Freezer-Safe Container

Method
 

Bloom the Mesquite and Scald the Dairy
  1. Combine the whole milk, heavy cream, ¼ cup of sugar, mesquite flour, scraped vanilla bean (pod included), and salt in a medium saucepan.
    Place over medium heat, stirring frequently with a whisk to break up any lumps of mesquite flour.
    Bring the mixture just to a gentle simmer (around 170°F / 77°C) ***do not boil.
    Remove from heat, cover, and let steep for 20 minutes. This "blooms" the mesquite flour to extract its deep caramel and cinnamon notes.
Ribbon the Egg Yolks
  1. While the dairy is steeping, place the 5 egg yolks and the remaining ¼ cup of sugar into a medium bowl.
    Whisk vigorously for 2 to 3 minutes until the mixture turns pale yellow, thickens, and forms a ribbon-like trail when the whisk is lifted.
Temper the Custard
  1. Remove the vanilla pod from the warm dairy mixture. Slowly drizzle about ½ cup of the warm dairy into the egg yolks while whisking constantly. This warms the eggs gradually so they do not scramble.
    Gradually whisk in another ½ cup of warm dairy. Pour the tempered egg mixture back into the saucepan with the remaining dairy, whisking continuously.
Cook to Nappe(Thickening)
  1. Return the saucepan to medium-low heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, making sure to scrape the bottom and corners of the pan.
    Cook until the custard thickens slightly and coats the back of a spoon (nappe stage, or 180°F / 82°C).
    **Crucial: Do not let it boil, or the eggs will curdle.
Strain and Chill
  1. Pour the custard through a fine-mesh sieve into a clean bowl to catch any accidental egg bits.
    Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
    Refrigerate for at least 4 hours, preferably overnight, until completely cold (below 40°F / 4°C). A thoroughly chilled base yields a smoother texture.
Churn and Harden
  1. Pour the chilled mesquite custard into your ice cream maker and churn according to the manufacturer's instructions (usually 15–25 minutes) until it reaches a soft-serve consistency.
    Transfer the ice cream into an airtight, freezer-safe container. Freeze for at least 4 to 6 hours until firm.

Notes

Pro-Tips & Serving Suggestions
  • The Sieve Step: Mesquite powder can be slightly fibrous depending on the grind. Passing the cooked custard through a very fine mesh or cheesecloth ensures a silky mouthfeel.
  • Garnish Ideas: Serve your scoops with a drizzle of cajeta (goat's milk caramel) or a pinch of smoked sea salt to elevate the natural woodsy sweetness.