Sweet Corn Ice Cream

Sweet Corn Ice Cream
Sweet Corn Ice Cream

Ice creams mean happiness, a smile on the face. You are never too old for ice creams. It’s fine if you still have a soft spot for the scoop in the cone that you grew up eating. But I’m sure this sweet corn ice cream will be digging into sweet sugary goodness, bring back memories of childhood and will create a soft corner too. So you would jump with joy while preparing this ice cream at home.

But I’m sure this sweet corn ice cream will be digging into sweet sugary goodness, bring back memories of childhood and will create a soft corner too.

Sweet Corn Ice Cream
Prep Time
1 hr
Cook Time
3 hrs
Total Time
4 hrs
 
Ice creams mean happiness, a smile on the face. You are never too old for ice creams. It’s fine if you still have a soft spot for the scoop in the cone that you grew up eating. But I’m sure this sweet corn ice cream will be digging into sweet sugary goodness, bring back memories of childhood and will create a soft corner too. So you would jump with joy while preparing this ice cream at home.
Course: Ice Creams
Cuisine: Danish
Servings: 4 people
Calories: 190 kcal
Ingredients
  • 4 ears Sweetcorn shucked, kernels removed and cobs halved
  • 2 cups Heavy cream
  • ¾ cup Sugar divided into two halves
  • 2 cups Whole milk
  • 9 Large egg yolks
Instructions
  1. Cook the kernels in a dry cast-iron skillet over medium-high heat stirring until browned in spots, for 4 to 5 minutes.

  2. Now transfer the kernels to a large heavy saucepan and add the cobs, milk, cream and one half of the sugar to the saucepan and bring to a boil stirring constantly.

  3. When it becomes thick, remove from heat and discard the cobs.

  4. Now with a hand blender or jar blender, blend the mixture until smooth.

  5. Again return the blended mixture to the saucepan and cook.

  6. Meanwhile, in a bowl add egg yolk and remaining half of sugar and whisk together.

  7. Bring corn mixture to a simmer and then remove from heat.

  8. Now slowly whisk 1 cup of hot corn mixture into yolk mixture, whisk it constantly.

  9. Then return the yolk mixture to the saucepan and cook it whisking constantly over medium-low heat until thick enough to coat a spoon, for about 5 to 7 minutes.

  10. Now switch off the flame and pass the custard through a sieve.

  11. NOTE

    Press hard to remove as much liquid as possible.

  12. Discard the solids and chill it completely.

  13. Then transfer to an ice cream maker and process according to manufacturer’s instruction.

SERVE
  1. Your sweet creamy ice cream is ready to lick.

OUR DINE TABLE
  1. Enjoy the season’s sweetest ingredients and capture the essence of summer. This ice cream has delectably rich taste and texture. Enjoy it on a scorching summer day or as dessert.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 190
Fat 15 g
Carbohydrate 20 g
Sugar 22 g
Dietary Fiber 0.5 g
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Ice Creams

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