Sweet Corn Ice Cream

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

Add to Grocery List

  • ·
    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

How to Make Sweet Corn Ice Cream

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

Printable Recipe Card

About Sweet Corn Ice Cream

Course/Dish: Ice Cream & Ices




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