Sweet Corn Ice Cream

Lynnda Cloutier

By
@eatygourmet

Unusual but very good. Use the sweet variety of corn for this recipe. source unknown


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Ingredients

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

Directions Step-By-Step

1
Cook 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.
2
Puree 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.
3
Immediately 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

About this Recipe

Course/Dish: Ice Cream & Ices