Fresh Corn Ice Cream – a delicious recipe with fresh corn kernels, heavy cream, granulated sugar, milk, bourbon, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes.
2
In a food processor, or in a blender in batches, puree the corn mixture and strain the puree through a fine sieve set over the pan, cleaned, pressing hard on the solids.
3
Add the milk and the bourbon and bring the mixture just to a boil.
4
In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan.
5
Cook the custard over moderately low heat, stirring, until it registers 170F.
6
on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely.
7
Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
1219
kcal
Calories
71
g
Fat
110
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups fresh corn kernels (cut from about 6 large ears), 2 cups heavy cream, 1/4 cup granulated sugar, 2 cups milk, and more.
Yes, Fresh Corn Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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