1-1/2 cups fresh whole kernel corn
1 cup whole milk
1 cup heavy whipping cream
3/4 cup sugar
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
1In a large saucepan, bring milk and corn to a boil. Reduce heat, simmer 10 minutes. Add cream, sugar and salt. Cook over medium-low heat until bubbles form around side of pan, stirring to dissolve sugar.
2In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
3Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Whisk in vanilla extract. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
4Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4 to 6 hours. Repeat with remaining mixture.
Total Time
Prep: 20 Min. + Chilling Process: 15 Min./Batch + Freezing
Try this corn ice cream recipe when you want something cool, rich and creamy with bursts of corn flavor among a vanilla base.
Nutrition Facts
1/2 cup: 251 calories, 14g fat (8g saturated fat), 129mg cholesterol, 100mg sodium, 28g carbohydrate (24g sugars, 1g fiber), 4g protein.