Best Easy Helado de Mezcal Recipe

In a medium saucepan over medium heat, combine heavy cream, whole milk, and salt. Stir occasionally and heat until just steaming but not boiling.

In a separate bowl, whisk the egg yolks and granulated sugar until pale and thick—about 2 minutes for full emulsification.

Slowly pour a third of the hot cream mixture into the egg yolks, whisking constantly to temper without scrambling.

Return the entire mixture to the saucepan. Cook gently over medium-low heat, stirring with a spatula, until the custard thickens enough to coat the back of the spoon (about 175°F), then immediately remove from heat.

Strain the custard through a fine mesh sieve into a clean bowl. Stir in vanilla extract and mezcal until fully combined. Cool to room temperature, then chill in the refrigerator for at least 2 hours.

Churn chilled custard in an ice cream maker according to manufacturer's instructions, or freeze in a shallow dish, stirring vigorously every 30 minutes until creamy and set (about 2–3 hours). Serve garnished or straight.