Sweet Corn Ice Cream
Servings: 16
Calories: 272kcal
Ingredients
- 3 ears yellow corn, kernels removed from cobs
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup superfine sugar, divided
- 6 egg yolks
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 16 Hawaiian rolls or sweet rolls of choice
Instructions
- Place corn kernels (and any excess corn milk), cobs, cream, milk, and half of sugar in a saucepan and simmer until sugar dissolves, about 5 minutes. Remove from heat, cover and allow mixture to steep for 1 hour.
- Remove cobs, pour mixture into a blender and puree. Strain mixture through a fine sieve and pour back into the saucepan. Heat mixture until scalding.
- Place remaining sugar, yolks and salt into a mixing bowl and whisk together until light and fluffy.
- Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling.
- Add tempered yolk mixture to saucepan and whisk together. Allow mixture to scald until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
- Strain ice cream through a cheesecloth lined sieve into a mixing bowl. Place bowl into an ice bath and stir in vanilla extract.
- Allow mixture to sit until room temperature. Cover ice cream and chill in the refrigerator for 8 to 12 hours (overnight).
- Freeze ice cream according to your machine’s manufacturer’s instructions.
- Scoop ice cream into split Hawaiian rolls and serve immediately.
Notes
- *Makes 2 quarts
Nutrition
Calories: 272kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 178mg | Potassium: 50mg | Sugar: 17g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg