Sweet Corn Ice Cream
Everyone loves sweet corn and ice cream in the summer. Here’s a recipe for sweet corn ice cream that combines the two! This rich corn ice cream recipe is amazing on its own or with fresh blueberries or warm blueberry pie.
From EatingWell: July/August 2012
Yield: About 5 cups, for 10 servings
Active Time: 30 minutes
Total Time: 4 hours
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 2 cups corn kernels (see Tip)
- 2 cups low-fat milk
- 1 14-ounce can nonfat sweetened condensed milk
- 3 large egg yolks
- 1 cup buttermilk
- Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
- Combine corn and milk in a large saucepan. Heat over medium heat until steaming. Whisk condensed milk and egg yolks in a large bowl until combined. Gradually pour the hot milk and corn into the egg yolk mixture, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not boil.
- Remove from heat and, using an immersion blender, puree the custard. (Alternatively, place custard in a blender and puree until smooth. Use caution when pureeing hot liquids.) Strain the custard through a fine-mesh sieve into a clean large bowl; press on the solids to extract the liquid. (Discard solids.) Whisk the gelatin into the custard until melted. Whisk in buttermilk. Transfer to the refrigerator until chilled, at least 2 1/2 hours and up to 1 day.
- Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.
- Make Ahead Tip: Prepare through Step 3, refrigerate for up to 1 day. After freezing, store airtight for up to 1 week.
- How to Remove Corn Kernels: Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. Yield: You’ll get about 1 cup fresh kernels from one large ear of corn.
Nutrition Per 1/2-cup serving:
185 calories; 2 g fat (1 g sat, 1 g mono); 64 mg cholesterol; 34 g carbohydrates; 22 g added sugars; 8 g protein; 1 g fiber; 95 mg sodium; 570 mg potassium.
Nutrition Bonus: Calcium (20% daily value), Potassium (17% dv)
2 Carbohydrate Serving
Exchanges: 1/2 low-fat milk, 1 1/2 carbohydrate (other)