Helado de Maíz y Crema (Corn-Crema Ice Cream)

Helado de Maíz y Crema (Corn-Crema Ice Cream)
This recipe serves 2. One portion of this dish contains roughly 37g of protein, 85g of fat, and a total of 1629 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. A mixture of cinnamon sticks, milk, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Summer. From preparation to the plate, this recipe takes about 5 hours. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
Freeze ice cream maker insert according to manufacturer’s instructions.
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Ice CreamIce Cream
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Ice Cream MachineIce Cream Machine
2
Cut each cob in half crosswise. Stand one piece of cob upright, resting the cut end on a cutting board, pie plate, or large shallow mixing bowl. With a chef’s knife, cut the kernels off, rotating the cob as you go. Reserve the cob. Repeat with remaining cobs.
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Cutting BoardCutting Board
Mixing BowlMixing Bowl
KnifeKnife
3
Combine corn kernels, crema, milk, brown sugar, cinnamon sticks, salt, and corn cobs in medium heavy-bottomed saucepan. Bring to boil over medium-high heat, then, reduce heat to medium low and simmer 20 minutes, stirring occasionally.
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Cinnamon StickCinnamon Stick
CornCorn
Brown SugarBrown Sugar
Mexican CremaMexican Crema
MilkMilk
SaltSalt
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4
Remove from heat and let stand 20 minutes.
5
Remove and discard cobs and cinnamon sticks.
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Cinnamon StickCinnamon Stick
6
Carefully pour corn mixture into blender (do this in batches if necessary) and puree until smooth. Strain pureed mixture into large bowl. Wipe out saucepan, return mixture to saucepan, and bring back to simmer over medium heat.
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CornCorn
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BlenderBlender
BowlBowl
7
Whisk egg yolks in large bowl until smooth. In slow, steady stream, slowly and carefully pour in 2 cups of simmering mixture, whisking continuously (See Notes).
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8
Whisk egg yolk mixture into mixture in saucepan and cook over medium-low heat, stirring constantly until temperature reaches 170°F, 8 to 10 minutes.
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Egg YolkEgg Yolk
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9
Strain custard into large bowl and cool completely, about 3 hours, in refrigerator, or, place bowl in ice bath and stir until cooled, 10 to 15 minutes. Freeze corn custard in ice cream maker according to manufacturer’s instructions.
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Ice CreamIce Cream
CustardCustard
CornCorn
IceIce
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Ice Cream MachineIce Cream Machine
BowlBowl
10
Serve.