Dessertscountryliving
Sweet Corn Ice Cream
Play with the fat percent of the milk in this recipe - a batch with 2% milk may not be as luxurious, but it's still pretty darn good!
👥 1 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min👤 Virginia Willis📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●saucepan
- ●blender
- ●bowl
- ●whisk
📝 Preparation Steps
1
Cook kernels in a dry cast-iron skillet over medium-high heat, stirring, until browned in spots, 4 to ⏱️ 5 minutes. Transfer kernels to a large heavy saucepan. Add cobs, milk, cream, and 1/2 cup of sugar to the saucepan. Bring to a boil, stirring constantly; remove from heat. Discard cobs. Puree mixture until smooth with a stick blender or jar blender; return blended mixture to the saucepan.
2
Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl. Bring corn mixture to a low simmer; remove from heat. Slowly whisk one cup of hot corn mixture into yolk mixture, whisking constantly. Return yolk mixture to the saucepan, whisking constantly. Cook, whisking constantly, over medium-low heat until thick enough to coat a spoon, 5 to ⏱️ 7 minutes.
3
Pass custard through a sieve, pressing hard to remove as much liquid as possible. Discard solids. Chill completely. Transfer to an ice cream maker and process according to manufacturer's instructions.
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