Sweet Corn Ice Cream
- Prep 1 hr
- Cook 30 mins
- Stand 1 hr
- Chill 8 hrs to 24 hrs
- Freeze 4 hrs
fresh ears of corn or 3 cups frozen whole kernel corn
half-and-half, light cream, or whole milk
stick cinnamon, broken into pieces
whole nutmeg, broken into pieces
kosher salt or 1/2 teaspoon salt
Caramel-flavored ice cream topping (optional)
Caramel corn or kettle corn (optional)
- If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse. Place 1 ear of corn at a time in a shallow pan. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth. Using the dull side of the knife; scrape the corn cob to release the milky juices into the pan. Measure 3 cups cut corn with its juices. Break the cobs in half.
- In a food processor or blender, combine 1-1/2 cups of the corn and 1 cup of the half-and-half. Cover and process or blend until nearly smooth. Transfer corn mixture to a large heavy saucepan. Repeat with the remaining 1-1/2 cups corn and the 1 cup half-and-half. Add cob pieces, 1/2 cup of the sugar, cinnamon and nutmeg to corn mixture in saucepan. Cook over medium heat, stirring frequently, just until tiny bubbles form around the edge. Reduce heat to low and cook, stirring frequently, for 15 minutes. Remove from heat; cover and let stand for 1 hour. Using tongs remove corn cobs and cinnamon shaking off as much of the cream mixture as possible.
- Pour corn mixture through a fine-mesh sieve into a large bowl, pressing on solids with back of a spoon; discard solids. Transfer the strained mixture to a clean large heavy saucepan. Add egg yolks, the remaining 1/4 cup sugar and peach preserves; whisk until combined. Cook and stir constantly with a heatproof rubber scraper or wooden spoon over medium heat until custard coats the back of a metal spoon.* Remove saucepan from heat and let stand for 20 minutes.
- Strain the custard through a fine-mesh sieve into a large bowl placed in a larger bowl of ice water. Stir custard until cooled. Stir in whipping cream, lime juice, and the 1 teaspoon kosher salt. Cover the surface of the mixture with plastic wrap and chill in the refrigerator for 8 to 24 hours.
- Spoon chilled custard into a 4- to 5-quart ice cream freezer. Freeze according to the manufacturers directions. Ripen ice cream at least 4 hours. If you like, serve with caramel topping and caramel or kettle corn.
- ** To ripen ice cream in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. When using an ice-cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel.
- * To check the custard for doneness, swipe a finger across the back of a metal spoon. When the custard is done, the line made by your finger will remain without the custard running back together.
(Sweet Corn Ice Cream )Potassium (mg) 186, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 91, iron (mg) 1, sodium (mg) 200, carb. (g) 27, Thiamin (mg) 0, Fat, total (g) 23, Riboflavin (mg) 0, chol. (mg) 209, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 15, cal. (kcal) 321, vit. A (IU) 923, vit. C (mg) 4, pro. (g) 5, sat. fat (g) 13, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 1