Corn Ice Cream

1. 1

   Separate the corn kernels.

2. 2

   In a blender, add the corn, milk, and sugar. Sift and place over low heat until it thickens. Add the cinnamon stick.

3. 3

   Place the egg yolks in a bowl and beat lightly using a fork.

4. 4

   Add a drizzle of hot milk to the egg yolks and mix. Repeat 3 times.

5. 5

   Now add the egg yolks to the corn and milk mixture. Continue to cook for another minute while stirring.

6. 6

   Remove from the heat and let it cool.

7. 7

   Beat the cream until it doubles its size, then mix with the corn and milk.

8. 8

   Pour into a mold and cover. Refrigerate for at least 8 hours.

9. 9

   Freeze for 30 minutes. Whisk and freeze again. Repeat the process until the ice cream hardens.

No additional tips available.