What is the substitute for gelatin?

If you don't like using gelatin, the typical substitute is agar agar powder. Agar agar can be replaced in a 1:1 ratio, meaning that since this recipe calls for 1½ teaspoons gelatin, you would use 1½ teaspoons agar agar. The steps would remain the same.

How long can homemade ice cream be kept in freezer?

Since homemade ice cream is prone to freezer burn, it's best to eat it within the first week or two (which wasn't a problem for me, and I doubt it'll be a problem for you).

How should I store my homemade ice cream?

When making the ice cream, try to store it in a container with a lid. Place a piece of plastic wrap between the ice cream and the lid, which helps keep the ice cream surface from any extra air in the container (which prevents freezer burn).

Sweet Corn Ice Cream

Description

This recipe was developed by Katie Webster for Parents Magazine

Ingredients

Units Scale

3 ears of corn, kernels sliced off, about 2 1/4 to 2 1/2 cups kernels
2 3/4 cups low-fat milk
3 egg yolks
1 cup sugar
1 1/2 teaspoon unflavored gelatin
1/2 cup heavy cream
Pinch salt

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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.

Alternate Instructions:

If you don’t have an ice cream maker you can use the no-churn method instead. Once the ice cream mixture is finished, transfer it to a bread pan or 5-cup container. Freeze for about 45 minutes, then remove, and transfer the semi-frozen ice cream to a blender or food processor. The key is to break up any semi-frozen parts (think of it like a very thick smoothie). Transfer it back to the container and continue to freeze until solid, another 4 to 5 hours.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Small Appliance
Cuisine: Mexican

Nutrition

Serving Size: 1/2 cup each
Calories: 209
Sugar: 25 g
Sodium: 67 mg
Fat: 5 g
Saturated Fat: 4 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 5 g