No-Churn Sweet Corn Ice Cream
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 399
- Total Fat
- 27
- Saturated Fat
- 17
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 6
- Cholesterol
- 98
- Sodium
- 110
- Total: 6 hr 40 min (includes chilling and freezing times)
- Active: 25 min
Ingredients
3 ears corn, kernels removed and cobs reserved
2 cups heavy cream
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch of fine salt
Caramel-coated popcorn, for garnish, optional
Directions
Special equipment:
a 9-by-5-by-3-inch loaf pan- Combine the corn kernels and cream in a medium saucepan over medium heat. Break the corn cobs into pieces and add them to the pot. Bring the mixture to a simmer, then reduce the heat to low. Gently simmer the mixture 15 minutes, stirring occasionally, then remove from the heat and let cool completely.
- Discard the corn cobs and pour the rest of the cream mixture into a blender. Blend on high until mostly smooth, about 1 minute. Strain into a bowl and refrigerate until cold, 1 to 2 hours.
- In a stand mixer fitted with the paddle attachment, whip the cream mixture on high speed until it forms soft peaks, 1 to 2 minutes. (Note that this will not whip to quite the volume of regular whipped cream because of the corn, but it will get to soft peaks.)
- Whisk together the sweetened condensed milk, vanilla and salt in a large bowl. Fold about half of the whipped cream mixture into the sweetened condensed milk mixture with a rubber spatula, then fold the lightened mixture into the whipped cream until well blended. Pour into a 9-by-5-by-3-inch loaf pan and cover with plastic wrap. Freeze until firm, about 4 hours.
- To serve, scoop into glasses or bowls and garnish with caramel coated popcorn, if desired.