Transforming corn into ice cream makes for a pretty epic flavor.
As summer comes to a close, this is the perfect way to end on a sweet note.
Corn is high in fiber (filling up and cleansing your colon), antioxidants (fighting toxins), carotenoids like lutein and zeaxanthin (great for your eyes) and vitamin C (great for strengthening the immune system).
Makes 1 quart of ice cream Recipe adapted from epicurious.com (note: you will need an ice cream machine)
- 4 ears fresh corn, shucked
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 9 large egg yolks
1. Prep: Slice off the corn kernels from the cob, place kernels in a large pot. Cut or break the cobs in half or thirds, add them to the pot along with the milk, cream, and 1/2 cup of the sugar.
2. Boil: Bring the mixture to a boil, stirring, then turn off the heat. Remove the cobs. Puree the corn kernels with an immersion mixer or a blender. Let sit for 1 hour.
3. Create a custard: Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
4. Transform into ice cream: Pass the custard through a sieve (or a colander lined with cheesecloth), pressing down hard on the solids, remove solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.
Photo courtesy of Star5112