Sweet Corn Ice Cream

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"You can use frozen corn, but fresh sweet summer corn is the best!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (393.7 g)
  • Calories 1015.6
  • Total Fat - 72.6 g
  • Saturated Fat - 28 g
  • Cholesterol - 2664.7 mg
  • Sodium - 197.1 mg
  • Total Carbohydrate - 47.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 31.3 g
  • Protein - 42.4 g
  • Calcium - 404.4 mg
  • Iron - 7 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.5 mg

Step 1

If using fresh corn, be sure to save the liquid that comes off when you scrape the corn from the cob. Add it to the mix.

Step 2

In a saucepan over medium heat, combine the corn (and corn liquid), milk, powdered milk and sugar. Stir until the sugar is dissolved.

Step 3

Beat the yolks in a large bowl. While whisking, slowly add 1/2 cup of the milk mixture to the yolks, to temper them.

Step 4

Add the remaining milk mixture and the heavy cream.

Step 5

Pour into a blender jar and add the vanilla to taste. Puree the mixture.

Step 6

Use an ice cream maker to freeze, according to the manufacturer's instructions. When done, scoop into an airtight container and freeze for at least 4 hours.

Tips & Variations


No special items needed.

Related