It may seem weird to infuse ice cream with corn, but it has actually been a favorite flavor in Central and South America for generations. And now apparently it is coming into its own here in the States too. In fact, I just saw this video about how to make it on the New York Times homepage today. This is my recipe for it that I developed for Parents magazine a few years ago. The buttery yellow color and subtle fresh corn flavor will make it all the rage in your kitchen too.
I added gelatin which gives it velvety mouth feel without added fat and calories. Doing that made it so I could get away with using low-fat milk and only a half cup of heavy cream for the whole batch. Another healthy way to dress it up is to have it with fresh fruit. We have been berry picking fools around here so we had it scooped into bowls and piled with fresh berries. It is also delicious with chopped peanuts or in a waffle cone.
This recipe was developed by Katie Webster for Parents Magazine
Ingredients
- 3 ears of corn, kernels sliced off, about 2 ¼ to 2 1/2 cups kernels
- 2 3/4 cups low-fat milk
- 3 egg yolks
- 1 cup sugar
- 1 ½ teaspoon unflavored gelatin
- ½ cup heavy cream
- Pinch salt
Instructions
- 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. Whisk 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 a thermometer registers 175 to 180 degrees F. To test if it’s ready, dip a wooden spoon in and run your finger across it. The line should remain clearly. Transfer the mixture to a bowl and refrigerate until cold, 4 to 12 hours.
- Sprinkle gelatin over the cream in a small saucepan to soften/“bloom” 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 ice cream maker according to manufacturers instructions.
Notes
If you're in the market for an ice cream maker, I really love my Cuisinart Ice Cream Maker. It was reasonably priced, relatively small and not very difficult to use.
Love it! This is amazing 🙂
madscar recently posted…Dolphin Tattoo Designs
Thanks so much. Enjoy!
katie recently posted…green beans with basil vinaigrette
I like corn ice cream. sounds good to me!
Dina recently posted…Ice Cream Monday
Dina,
Thanks so much. Hope you enjoy this lightened-up version.
katie recently posted…green beans with basil vinaigrette
Is there any way to get around using an ice cream maker? I really want to try it, but I can’t spring $40 for one right now.
Jessica, Unfortunately with this recipe I don’t think so. I haven’t tested it though, so I am not completely sure. Have you ever made a granita? Here is a link to one I did: http://www.sugarfreemom.com/recipes/honey-sweetened-champagne-granita/ I am sure it would be a bit more icey than with the constant stirring action of an ice cream maker. I totally understand about wanting to avoid the cost of another kitchen gadget. If you try the granita method, please let me know how it comes out.
I’ve never made granita either…I will try that though; the ice cream sounds delicious!
I bet this is so good!
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Thanks in favor of sharing such a good idea, article is fastidious, thats why i have read it fully
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