How To MAKE Sweet Corn Ice Cream

Wait! I know if you are in North America, you’re saying “No way, not corn ice cream!”. But. Yes. Sweet Corn ice cream is really good… well at least Glen thinks so, Julie isn’t so sure. This is an ice cream flavour popular in Asia, and we came across it this summer when visiting family in Little Rock. So Glen thought he’d give a Sweet Corn Ice Cream Recipe a go.
Ingredients:
500 mL (2 cups) frozen sweet corn
500 mL (2 cups) 35% whipping cream
250 mL (1 cup) 3% milk
150g (⅔ cup) sugar
10 mL (2 tsp) pure vanilla extract
5 large egg yolks


Method:

Place the corn in a blender with the milk and blend thoroughly.
You want to fully liquify the corn.
In a medium saucepan whisk together the milk / corn mixture and the heavy cream.
Bring it just to a simmer, stir, and then remove from the heat.
In a medium bowl, whisk together the yolks and the sugar.
Whisking constantly, temper the egg yolks with some of the hot cream.
Whisking pour the egg mixture back into the saucepan and cook over medium heat until the mixture reaches 170ºF.
Pour custard through a sieve into a bowl, and whisk in the vanilla.
Cover and refrigerate until cold.
Freeze in an ice-cream maker according to manufacturer's instructions.
Churn until frozen, transfer to an airtight container and put in freezer to harden.

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