Are you looking for something new and extraordinary to impress your beloved people? Here is our recipe suggestion for Sweet Corn Ice Cream!
Ice Cream Journal, 2009
Ingredients:
1/2 teaspoon of unflavored gelatin
1 tablespoon of water
2 cups of corn kernels
2 cups of low-fat milk
1 14-ounce can nonfat sweetened condensed milk
3 large egg yolks
1 cup of buttermilk
How to make?
1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
2. Combine corn and milk in a large saucepan. Heat over medium heat until steaming. Whisk condensed milk and egg yolks in a large bowl until combined. Gradually pour the hot milk and corn into the egg yolk mixture, whisking until blended. Return the mixture to the pan
and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not boil.
3. Remove from heat and, using an immersion blender, puree the custard. Strain the custard through a fine-mesh sieve into a clean large bowl; press on the solids to extract the liquid. Whisk the gelatin into the custard until melted. Whisk in buttermilk. Transfer to the refrigerator until chilled, at least 2 1/2 hours and up to 1 day.
4. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.
Bon appetite!
Food 4 Kids 