Sweet Corn Ice Cream
This sweet corn ice cream recipe combines fresh corn's natural sweetness with creamy decadence and a bold twist of bacon and cacao nibs.
Servings: 8 servings
Ingredients
- 2 cups sweet corn kernels
- 1 cup heavy cream
- 2 cups whole milk
- 1/3 cup light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 5 egg yolks
- 1/2 pound bacon cooked until crispy then chopped
- 1/3 cup cacao nibs optional
Instructions
- Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
- After an hour, transfer the mixture to a blender and blend on high until smooth.
- Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
- Turn the heat to medium and let the mixture heat back up.
- Meanwhile, whisk together the egg yolks in a bowl.
- Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
- Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
- Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
- Pour the chilled mixture into your ice cream maker and churn according to manufacture's directions.
- Add the chopped bacon and cacao nibs during the last minute of churning.
- Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
Nutrition
Serving: 1SERVING | Calories: 393kcal | Carbohydrates: 22g | Protein: 10g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 181mg | Sodium: 373mg | Potassium: 285mg | Fiber: 2g | Sugar: 15g | Vitamin A: 810IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg