Corn Ice Cream
This corn ice cream is creamy, rich, and not too sweet! Made with real sweet corn you can actually taste, in the best way!
Servings: 2 quarts
Equipment
- Ice cream machine
Ingredients
- 1 can sweet corn (15 oz can)
- 1 ear fresh corn
- 3 cups milk
- 1 cup heavy cream
- 1 cup Mexican crema (sour cream)
- 1 cup sugar
- 1 tsp salt
- 1.5 tsp vanilla extract
- 6 egg yolks
Instructions
- Cut the corn off the cob but don't throw it away.
- Add all of the ingredients to a pot (including the cob) except the egg yolks. Mix together over medium-low heat and bring to a simmer.
- Add about 1/4 cup of the hot mixture to the egg yolks in a separate bowl. Whisk together quickly.
- Slowly stir the egg yolk mixture into the pot and keep cooking over medium-low heat until it has thickened (about 5 minutes).
- Transfer the mixture to a blender or use an immersion blender.
- Push through a sieve into a large bowl.
- Allow the mixture to cool completely, mixing it occasionally to release steam and prevent a film from forming at the top.
- Once completely cool, cover with plastic wrap and put it in the fridge for at least 4 hours.
- Pour the chilled ice cream mixture into your ice cream machine. Follow the directions provided by your ice cream machine brand- I use the 2 Qt Cuisineart Ice Cream Maker and it is usually done churning in 20 minutes.*This machine requires the drum to be frozen solid before using it.
- You can eat the ice cream right away if you prefer more of a soft-serve texture. For more of an ice-cream texture, store in the freezer for a few hours. *Do not store the ice cream in the drum. You should remove all the ice cream from the drum and store it in a different container. I recommend something large and shallow.
