Here’s one you probably haven’t tried before! Our sweet corn ice cream is the perfect chilled treat for hot summer days.
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2 ears My Dad’s Sweet Corn
1 cup heavy whipping cream
1 1/2 cups milk
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract
Set a box grater in a dish to grate the corn kernels off of the cobb. Use the large grate holes. Some of the “milk” of the corn will also go into the dish. Throw away the cobs. (You can also use corn cut off and pureed in a blender)
In a medium saucepan over medium heat, combine cream, milk, and corn. Simmer. Meanwhile, in medium bowl, whisk sugar and egg yolks until pale and thick. When the corn mixture reaches the simmer, slowly pour 1/2 cup of it into the egg mixture, whisking constantly. Repeat with another 1/2 cup. Reduce heat to low, whisk warmed egg mixture into saucepan and cook, whisking until mixture thickens a bit. This takes about 5 minutes.
Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap. Put the plastic wrap down onto the mixture’s surface. Chill at least 2 hours — and up to 1 day. Freeze in an ice cream maker. Serve immediately. Makes 4 – 1 cup servings. Recipe may be doubled.
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