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Recipe Summary

prep:
25 mins
chill:
4 hrs
freeze:
20 mins
total:
4 hrs 45 mins
Servings:
8
Yield:
1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place kernels in a blender with milk and puree until corn kernels are finely ground. Transfer to a large saucepan and cook over medium high heat, stirring occasionally until steaming (about 8 minutes). Stir together yolks and sugar in a medium bowl. Pour steaming milk into the sugar mixture, whisking constantly. Return the milk mixture to the saucepan and stir over medium heat with a wooden spoon until the mixture is slightly thickened and an instant-read thermometer registers around 190°F (8 to 10 minutes). To test if it's ready, dip the wooden spoon in and run your finger across it. The line should remain clearly. Transfer the mixture to a bowl. Place bowl in a larger bowl of ice water and stir for several minutes to cool the mixture. Cover and chill until cold, 4 to 12 hours.

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  • Sprinkle gelatin over the cream in a small saucepan to soften about 5 minutes. Heat mixture over medium-low heat stirring constantly until the gelatin is dissolved. Do not boil. Stir the gelatin into the corn mixture. Strain the corn mixture through a fine mesh sieve. Press down on solids to extract all liquid. Stir in salt.

  • Freeze in a 1-1/2- to 2-quart ice cream freezer according to manufacturer's directions.

Nutrition Facts

245 calories; fat 9g; cholesterol 103mg; saturated fat 5g; carbohydrates 39g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 31g; protein 6g; vitamin a 534.5IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.5mcg; sodium 71mg; potassium 266mg; calcium 121.2mg; iron 0.4mg.
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