Sweet Corn Ice Cream
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- 3 ears sweet corn, such as peaches and cream variety, kernels removed and cobs chopped
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 5 egg yolks
- fresh blueberries
- fresh peach slices
1Cook corn kernels, cobs, milk, cream and sugar in large pan over low heat, stirring til sugar dissolves. Simmer mixture 1 hour, uncovered. Discard corn cobs.
2Puree corn mixture in batches in blender til smooth. Lightly beat egg yolks in large bowl. Slowly whisk in hot corn mixture; return mixture to pan. Cook custard over low heat, stirring constantly with wooden spoon til it thickens and reaches 170. Don't let it boil.
3Immediately strain custard through a fine mesh sieve into a bowl and chill at least 6 hours. Transfer custard to ice cream maker and churn as the manufacturer's directions, in batches if needed. Freeze ice cram in airtight containers til firm, at least 3 hours; serve with peaches and blueberries