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

Name: Helado de Maíz y Crema (Corn-Crema Ice Cream)
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 2
Cuisine: Global
Ingredients: 3 cinnamon sticks; 710 milliliters crema; 6 ears fresh corn, shucked; 9 larges egg yolks; 237 milliliters light brown sugar; 0 teaspoons salt; 237 milliliters whole milk

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

Freeze ice cream maker insert according to manufacturer’s instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

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.

Equipment you will use

Cutting Board

Mixing Bowl

Knife

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.

Ingredients you will need

Cinnamon Stick

Corn

Brown Sugar

Mexican Crema

Milk

Salt

Equipment you will use

Sauce Pan

Remove from heat and let stand 20 minutes.

Remove and discard cobs and cinnamon sticks.

Ingredients you will need

Cinnamon Stick

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.

Ingredients you will need

Corn

Equipment you will use

Sauce Pan

Blender

Bowl

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).

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Ice Cream

Custard