Sweet Corn Ice Cream
Recipe: #37142
June 21, 2021
Categories: Desserts, Corn, No Eggs, Vegetarian, Milk, Heavy Cream, Kosher Dairy, , more
"You can use frozen corn, but fresh sweet summer corn is the best!"
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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