Sweet Corn Ice Cream
brWhat’s better than fresh corn on a hot summer’s day? Corn-infused ice cream to help you cool down in a most delicious way! Hands-on time requires 30 minutes, and the overall time takes about 4 hours. Corncobs are soaked in a mixture of corn kernels, milk, sugar, and salt; then later half-and-half is added along with egg yolks. You’ll need a freezer can of an ice-cream freezer. I got my Tovolo Glide-A-Scoop Ice Cream Tub from Amazon for $15.
Ingredients – Serves 8
- br4 ears shucked corn
- br3 cups 2% reduced-fat milk, divided
- br3/4 cup sugar
- br¼ teaspoon salt
- br1 cup half-and-half
- br6 large egg yolks
Directions
1. Cut kernels from ears of corn; set cobs aside. Combine kernels and 1 cup milk in a blender; process until smooth. Combine corn mixture, remaining 2 cups milk, sugar, and salt in a medium, heavy saucepan. Cut cobs into thirds; add cobs to pan. Heat corn mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 1 hour. Discard cobs.
2. Return pan to medium heat; heat to 180°. Combine half-and-half and egg yolks in a medium bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Pour egg yolk mixture into pan with remaining milk mixture; cook over medium heat 2 minutes or until a thermometer registers 160°, stirring constantly. Pour mixture through a fine sieve over a bowl, pressing lightly with a wooden spoon; discard solids. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Freeze 1 hour or until firm.
brbr“Sweet Corn Ice Cream.” Cooking Light: Fresh, Fast, Food; Best Summer Recipes. Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
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