Sweet Corn Ice Cream
This Sweet Corn Ice Cream is luscious and silky with the flavor being... well, corny! :) (Think creamed corn with a hint of vanilla.)
Yield: 6
Calories: 4135kcal
Materials
- 4 cobs Fresh Corn kernels removed + reserved along with cobs
- 1 1/2 cups Whole Milk
- 3 cups Heavy Cream
- 1 cup Granulated Sugar
- Pinch of Salt
- 4 ounces Cream Cheese softened
- 1 teaspoon Vanilla Extract
Instructions
- Cut the kernels off of 4 cobs of fresh corn. Add the corn kernels, corn cobs, milk, cream, sugar and a pinch of salt to a large pot. Bring to a low boil and allow to simmer for 30 min.
- Remove the cobs and strain out the corn kernels.
- Whisk a bit of the warm corn infused cream with the softened cream cheese until the lumps are gone. Add this to the corn cream along with the vanilla and allow to chill in the fridge for a few hours or overnight.
- Add the chilled mix to your ice cream maker and churn according to the manufacturer’s directions. Enjoy fresh or pack into containers and freeze.
Nutrition
Calories: 4135kcal | Carbohydrates: 311g | Protein: 51g | Fat: 314g | Saturated Fat: 195g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 79g | Trans Fat: 0.03g | Cholesterol: 965mg | Sodium: 744mg | Potassium: 2359mg | Fiber: 7g | Sugar: 265g | Vitamin A: 13285IU | Vitamin C: 29mg | Calcium: 1041mg | Iron: 3mg