sweet corn ice cream
prep time: 30 minutes + freezing time
cook time: 30 minutes
makes: 16 servings, 1/2 cup each
- 1⅓ cups evaporated milk
- 1 cup whole milk
- 3 ears fresh sweet corn
- 2/3 cup agave nectar, divided
- 8 egg yolks
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- Check manufactures’ directions on how to prep the bowl for your ice cream machine.
- Cut kernels from corn and use a spoon to push out as much milk from cob as possible. Reserve 1/2 cup whole kernels, add remaining corn kernels and corn milk to blender and liquefy at a high speed until smooth.
- In a medium sized, heavy bottomed sauce pan, combine milks, corn puree and half of the agave nectar and bring to a simmer, stirring constantly to prevent scorching.
- Meanwhile, in a medium mixing bowl, combine egg yolks and remaining agave nectar. Whisk well. To temper eggs, add a small amount of hot cream-corn mixture into eggs yolk-agave mixture and immediately whisk well. Add a little more of hot cream mixture and whisk well.
- Quickly pour egg mixture back into rest of the cream in the pot and whisk well over medium-low heat, bring mixture back to a simmer, stirring constantly. You want the eggs to thicken the cream into a sauce-like consistency. Do not boil the mixture or else the eggs will scramble.
- Once thickened, pour custard through a fine meshed strainer into a clean mixing bowl set over anice bath, and add reserved corn kernels. Chill the mixture until cold, stirring occasionally, and then transfer into the frozen bowl of your ice cream maker.
- Freeze the mixture according to your machine's directions and serve.
per serving: 130 calories, 4.5g fat, 2g saturated fat, 100mg cholesterol, 35mg sodium, 19g carbohydrate, 1g fiber, 14g sugars, 4g protein