SWEET CORN ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
- Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
- Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.
CORN ICE CREAM
You have to give this novel ice cream a try. It's actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.-Diana Burrink, Crete, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 185mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET CORN ICE CREAM
Surprise your guests with this creamy dessert starring everyone's favorite summer veggie. The corn lends both its sweetness and beautiful color, so use the freshest you can find.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the corn kernels, cobs and half-and-half in a medium saucepan. Place over medium heat and cook until bubbles appear at the edges of the pan; continue to cook for 8 to 10 minutes more. Remove from the heat, cover and let steep for 1 hour.
- Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the corn kernel mixture to a blender and puree until smooth.
- Make the custard: Whisk together the pureed corn mixture, sugar, sour cream and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, 3 to 5 minutes.
- Let the custard cool slightly, then transfer to a blender, filling it only halfway (do in batches if needed). Put on the lid, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Repeat with any remaining custard.
- Stir the mixture often until it cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
- Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.
CORN ICE-CREAM
This recipe is from my paternal grandfather. It may sound bizarre, but it's delicious, easy and very refreshing. *The time does not reflect freezing.
Provided by jessica123
Categories Frozen Desserts
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the milk, corn starch, sugar and eggs in blender.
- Put mixture in medium sized pot, and bring to a boil.
- Then add vanilla and corn.
- Mix well, and place in freezer safe bowl.
- Check it in a few hours, when it starts to freeze, stir it (so corn doesn't all end up on the bottom).
- Freeze a few more hours, and enjoy!
SWEET CORN ICE CREAM
The sweetness of fresh corn makes it an excellent flavor base for homemade ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Using a large knife, slice kernels from cobs; place in a large saucepan. Cut or break cobs into thirds; add to pot with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring; turn off heat. Remove cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.
- Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of hot cream to yolks, stirring constantly so they do not curdle. Add the yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
- Pass custard through a coarse sieve, then through a fine sieve or chinois, pressing down on solids; discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's directions. Serve garnished with blackberries.
FRESH CORN ICE CREAM
Categories Bourbon Milk/Cream Ice Cream Machine Egg Vegetable Dessert Frozen Dessert Corn Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, purée the corn mixture and strain the purée through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. 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. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
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