sweet corn ice cream
Sweet corn ice cream requires approximately 24 hours from start to finish. Watching your figure? This gluten free recipe has 194 calories, 5g of protein, and 7g of fat per serving. This recipe serves 10 and costs 57 cents per serving. It is perfect for Summer. This recipe from Healthy Seasonal Recipes has 182 fans. A mixture of ears of corn, sugar, low fat milk, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a not so awesome spoonacular score of 19%. Try Sweet Corn Ice Cream, Sweet Corn Ice Cream, and Sweet Corn Ice Cream for similar recipes.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 1420 minutes
Ingredients:
3 ears of corn, kernels sliced off, about 2 ¼ to 2 1/2 cups kernels
3 egg yolks
1 ½ teaspoon unflavored gelatin
½ cup heavy cream
2 3/4 cups low-fat milk
Pinch salt
1 cup sugar
Equipment:
blender
sauce pan
whisk
bowl
wooden spoon
kitchen thermometer
ice cream machine
sieve
Cooking instruction summary:
Place kernels in a blender with milk and puree until corn kernels are finely ground. Transfer to a large saucepan and cook over medium high heat, stirring occasionally until steaming. Whisk yolks and sugar in a medium bowl. Pour steaming milk into the sugar mixture whisking constantly. Return the milk mixture to the saucepan and stir over medium heat with a wooden spoon until the mixture is slightly thickened and a thermometer registers 175 to 180 degrees F. To test if it’s ready, dip a wooden spoon in and run your finger across it. The line should remain clearly. Transfer the mixture to a bowl and refrigerate until cold, 4 to 12 hours. Sprinkle gelatin over the cream in a small saucepan to soften/“bloom” about 5 minutes. Heat mixture over medium-low heat stirring constantly until the gelatin is dissolved. Do not boil. Stir the gelatin into the corn mixture. Strain the corn mixture through a fine mesh sieve. Press down on solids to extract all liquid. Stir in salt. Freeze in ice cream maker according to manufacturers instructions.
Step by step:
1. Place kernels in a blender with milk and puree until corn kernels are finely ground.
2. Transfer to a large saucepan and cook over medium high heat, stirring occasionally until steaming.
3. Whisk yolks and sugar in a medium bowl.
4. Pour steaming milk into the sugar mixture whisking constantly. Return the milk mixture to the saucepan and stir over medium heat with a wooden spoon until the mixture is slightly thickened and a thermometer registers 175 to 180 degrees F. To test if it’s ready, dip a wooden spoon in and run your finger across it. The line should remain clearly.
5. Transfer the mixture to a bowl and refrigerate until cold, 4 to 12 hours. Sprinkle gelatin over the cream in a small saucepan to soften/“bloom” about 5 minutes.
6. Heat mixture over medium-low heat stirring constantly until the gelatin is dissolved. Do not boil. Stir the gelatin into the corn mixture. Strain the corn mixture through a fine mesh sieve. Press down on solids to extract all liquid. Stir in salt. Freeze in ice cream maker according to manufacturers instructions.
Nutrition Information:
covered percent of daily need
