Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Sweet Corn Ice Cream
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- Level: Intermediate
- Total: 8 hr 35 min (includes cooling and chilling times)
- Active: 35 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 232
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 5 g
- Cholesterol
- 140 mg
- Sodium
- 32 mg
Surprise your guests with this creamy dessert starring everyone's favorite summer veggie. The corn lends both its sweetness and beautiful color, so use the freshest you can find.
- Level: Intermediate
- Total: 8 hr 35 min (includes cooling and chilling times)
- Active: 35 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 232
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 5 g
- Cholesterol
- 140 mg
- Sodium
- 32 mg
Ingredients
Directions
Special equipment:
an ice cream maker- Combine the corn kernels, cobs and half-and-half in a medium saucepan. Place over medium heat and cook until bubbles appear at the edges of the pan; continue to cook for 8 to 10 minutes more. Remove from the heat, cover and let steep for 1 hour.
- Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the corn kernel mixture to a blender and puree until smooth.
- Make the custard: Whisk together the pureed corn mixture, sugar, sour cream 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, 3 to 5 minutes.
- Let the custard cool slightly, then transfer to a blender, filling it only halfway (do in batches if needed). Put on the lid, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Repeat with any remaining custard.
- Stir the mixture often until it cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate 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.
