Sweet Corn Ice Cream

Sweet Corn Ice Cream
Servings: 8 Yield: 1 quart Prep 25 mins Chill 4 hrs to 12 hrs Freeze 20 mins

Ingredients

  • 4 ears corn, kernels sliced off (2 cups)
  • 2 3/4 cups low-fat milk
  • 3 egg yolks
  • 1 cup sugar
  • 1 1/2 teaspoons unflavored gelatin
  • 1/2 cup whipping cream
  • dash salt

Make It

1. 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 degrees 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.

2. 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.

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

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 245, Fat, total (g): 9, chol. (mg): 103, sat. fat (g): 5, carb. (g): 39, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, fiber (g): 1, sugar (g): 31, pro. (g): 6, vit. A (IU): 534, vit. C (mg): 3, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 36, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 71, Potassium (mg): 266, calcium (mg): 121, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.