Ingredients for - Corn Ice Cream
How to cook deliciously - Corn Ice Cream
1. Stage
Add the milk and corn to a large saucepan and bring it to a boil. Reduce the heat and simmer the mixture for 10 minutes. Then, add the whipping cream, sugar and salt. Cook the mixture over medium-low heat until you see bubbles forming along the side of the pan. Keep stirring to ensure the sugar dissolves.
2. Stage
Add the egg yolks to a small bowl and whisk in a small amount of the hot cream mixture. Pour all of that yolk-cream mixture back into the larger saucepan while whisking constantly. Keep cooking the mixture over low heat, stirring constantly until the mixture coats the back of a metal spoon and the mixture reaches 180°F. Don't allow the mixture to boil. Transfer the mixture to a clean bowl immediately.
3. Stage
Fill a pan that's larger than the bowl with ice water. Place the bowl in the ice water, and occasionally stir the mixture very gently, over the next two minutes. Whisk in the vanilla extract. Gently press wax paper onto the surface of the mixture, and place the bowl in the refrigerator. Refrigerate for several hours or overnight.
4. Stage
Pour enough of the mixture into the cylinder of an ice cream maker to fill the cylinder 2/3 full. Put the rest of the mixture back in the refrigerator for now. Freeze the ice cream according to the manufacturer's directions. Transfer the ice cream to a freezer container and freeze for four to six hours. The ice cream should be firm at that point. Repeat the process with the rest of the cream mixture.
