Sweet Corn Ice Cream
One serving contains 228 calories, 4g of protein, and 15g of fat. This gluten free and vegetarian recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Summer event. Head to the store and pick up ears corn, egg yolks, sugar, and a few other things to make it today.
Instructions
Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.
In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.
Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.
Freeze in an ice cream maker according to manufacturer's instructions.
Serve immediately or transfer to an airtight plastic container and freeze up to overnight.