Sweet Corn Ice Cream

Name: Sweet Corn Ice Cream
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 418 grams cream-style corn; 5 larges egg yolks; 363 milliliters half-and-half; 115 milliliters sour cream; 133 grams sugar; 1 teaspoons vanilla extract

Sweet Corn Ice Cream is a gluten free recipe with 2 servings. One portion of this dish contains approximately 17g of protein, 44g of fat, and a total of 899 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. It works well as an affordable dessert. This recipe from Foodnetwork requires corn, egg yolks, sugar, and cream.

Instructions

Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.

Ingredients you will need

Half And Half

Sour Cream

Egg Yolk

Vanilla

Sugar

Corn

Equipment you will use

Wooden Spoon

Sauce Pan

Whisk

Bowl

Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)

Ingredients you will need

Water