corn ice cream

28 Aug

4815141522_923a11c469You heard right!

Transforming corn into ice cream makes for a pretty epic flavor.

As summer comes to a close, this is the perfect way to end on a sweet note.

Corn is high in fiber (filling up and cleansing your colon), antioxidants (fighting toxins), carotenoids like lutein and zeaxanthin (great for your eyes) and vitamin C (great for strengthening the immune system).

Makes 1 quart of ice cream Recipe adapted from epicurious.com (note: you will need an ice cream machine)

Ingredients: 

  • 4 ears fresh corn, shucked
  • 2 cups milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 9 large egg yolks

Directions: 

1. Prep: Slice off the corn kernels from the cob, place kernels in a large pot. Cut or break the cobs in half or thirds, add them to the pot along with the milk, cream, and 1/2 cup of the sugar.

2. Boil: Bring the mixture to a boil, stirring, then turn off the heat. Remove the cobs. Puree the corn kernels with an immersion mixer or a blender. Let sit for 1 hour.

3. Create a custard: Bring the mixture back to a simmer, then turn off the heat.  In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.

4. Transform into ice cream: Pass the custard through a sieve (or a colander lined with cheesecloth), pressing down hard on the solids, remove solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.

Photo courtesy of Star5112

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