Basil Sweet Corn Ice Cream

Name: Basil Sweet Corn Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters basil leaves, washed; 473 milliliters Corn kernels shucked from 3 cobs , cobs reserved; 6 egg yolks; 710 milliliters half and half; 1 teaspoons salt; 177 milliliters sugar

This recipe makes 6 servings with 354 calories, 8g of protein, and 19g of fat each. If $1.21 per serving falls in your budget, Basil Sweet Corn Ice Cream might be an amazing gluten free and vegetarian recipe to try. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up basil leaves, half and half, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large saucepan, combine half and half, corn kernels, and corn cobs (cut in half) over medium heat. Cook, stirring occasionally, for 15 minutes.

Ingredients you will need

Half And Half

Corn

Equipment you will use

Sauce Pan

Add basil and cook for another 15 minutes. Meanwhile, combine egg yolks and sugar in a large bowl and whisk until lighter in color and slightly thickened.

Ingredients you will need

Egg Yolk

Basil

Sugar

Equipment you will use

Whisk

Bowl

Transfer mixture to a blender and blend on high for two minutes or until smooth.

Equipment you will use

Blender

Pour through a fine-mesh strainer back into saucepan. Tip: If your blender comes with a plastic stopper insert in the lid, remove it and cover the opening with a few folds of paper towel. This will prevent hot liquids from bursting out the top.

Equipment you will use

Sieve

Paper Towels

Sauce Pan

Blender

Quickly whisk yolk-sugar mixture into corn-basil base, and cook on medium-low heat, stirring frequently, until mixture coats the back of a spoon and a finger swipe leaves a clean line.

Ingredients you will need

Basil

Sugar

Base