- Corn500 Milliliter(s)Super Sweet
- Milk250 Milliliter(s)
- Cream250 Milliliter(s)
- Egg4 Piece(s)
- Sugar125 Milliliter(s)
- Vanilla5 Milliliter(s)
Corn ice cream is a classic side dish for good reason: Cream and corn love each other. This recipe plays up that same combo, but in a completely different context ice cream. It’s as sweet from sugar as it is from the corn itself, with a milky-buttery richness.
Prepare corn mixture
Grind the corn kernels in the milk using a blender. Pour into a saucepan, add the cream and heat over medium heat, stirring frequently for 15 minutes. The preparation should not boil.
Meanwhile, blanch the egg yolks with the sugar.
Add a little warm corn mixture to the egg yolks, stirring to warm them.
Prepare the vanilla cream
Pour into the pan and heat over low heat, stirring constantly until the preparation thickens, about 10 minutes to obtain a consistency of thick custard. If you have a cooking thermometer, reach 84 degrees Celsius.
Add the vanilla.
Pass through a sieve, add the vanilla and let cool. Then cool in the refrigerator.
If you have an ice cream maker, turbinage the mixture according to the manufacturer’s instructions. Freeze about 45 minutes before serving.
You can try mint ice cream.
Corn ice cream final steps
If you do not have an ice cream maker, pour the preparation into a large, shallow dish and freeze for about 3 hours, stirring every hour. Place the ice cream in a food processor and return to the freezer about 45 minutes before serving.