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Sweet Corn Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Ingredients
Ingredient Checklist
4 ears fresh sweet corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
9 large egg yolks
Blackberries, for garnish
Gallery
Sweet Corn Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Gallery
Sweet Corn Ice Cream
Sweet Corn Ice Cream
Sweet Corn Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Recipe Summary
Yield: Makes 1 1/2 quarts
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
Ingredients
Ingredients
- 4 ears fresh sweet corn, shucked
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 9 large egg yolks
- Blackberries, for garnish
Directions
Using a large knife, slice kernels from cobs; place in a large saucepan. Cut or break cobs into thirds; add to pot with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring; turn off heat. Remove cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.
Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of hot cream to yolks, stirring constantly so they do not curdle. Add the yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
Pass custard through a coarse sieve, then through a fine sieve or chinois, pressing down on solids; discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer’s directions. Serve garnished with blackberries.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Sweet Corn Ice Cream
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Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Sweet Corn Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
