Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Sweet Corn Ice Cream
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- Level: Easy
- Total: 3 hr 20 min
- Prep: 3 hr 15 min
- Cook: 5 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 150
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 93 mg
- Sodium
- 111 mg
- Level: Easy
- Total: 3 hr 20 min
- Prep: 3 hr 15 min
- Cook: 5 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 150
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 93 mg
- Sodium
- 111 mg
Ingredients
Directions
- Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
- Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
- Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.
