Corn Ice Cream

Description Edit

This recipe yields about 5 quarts

Ingredients Edit

Directions Edit

  1. In a blender, puree 1 cup corn and ¼ cup cream until very smooth.
  2. Rub purée through a fine strainer into a 10- to 12-inch frying pan.
  3. Add remaining corn and cream, along with milk and sugar.
  4. Stir over high heat until bubbles form at pan rim.
  5. In a small bowl, beat yolks to blend with about ½ cup of the hot corn mixture, then pour into the frying pan and stir over low heat until custard coats the back of a metal spoon thickly, about 9 minutes.
  6. Add vanilla.
  7. Set the pan in ice water and stir often until mixture is cold, about 15 minutes.
  8. Cover and chill at least 3 hours or up to 1 day.
  9. Pour cold mixture into an ice cream maker and freeze according to manufacturer's directions or until dasher is hard to turn.
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