Sweet Corn Ice Cream

Name: Sweet Corn Ice Cream
Total time: 5400 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 3 cups semi-cooked corn kernels (about 450 grams); 1 tablespoon unsalted butter; 1 cup sweetened condensed milk (about 300 grams); 1 1/2 cups heavy cream or plain yogurt (about 360 ml); 1 cup sugar (about 200 grams); 5 tablespoons butter (about 70 grams); 1 cup heavy cream (about 240 ml); 1/2 teaspoon salt

Ceci M. A. @cook_24452343

You can have fun with corn not just in savory dishes, but also in desserts like this homemade ice cream.

Ceci M. A. @cook_24452343

You can have fun with corn not just in savory dishes, but also in desserts like this homemade ice cream.

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Ingredients

1 hour 30 minutes

Serves 6 servings

Sweet Corn Ice Cream
3 cupssemi-cooked corn kernels (about 450 grams)
1 tablespoonunsalted butter
1 cupsweetened condensed milk (about 300 grams)
1 1/2 cupsheavy cream or plain yogurt (about 360 ml)
Salted Caramel Sauce
1 cupsugar (about 200 grams)
5 tablespoonsbutter (about 70 grams)
1 cupheavy cream (about 240 ml)
1/2 teaspoonsalt

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Steps

1 hour 30 minutes

1

Melt the butter in a saucepan, add the semi-cooked corn, mix well, and finish cooking the corn. Let it cool.
2

Blend the corn with the sweetened condensed milk until smooth.
3

Whip the heavy cream until stiff peaks form. Gradually fold in the corn mixture until well combined.
4

Pour the mixture into an airtight container and freeze for about 1 hour or until set, depending on your freezer. Serve with your favorite sauce; I used toffee.
5

For the toffee, melt the sugar in a saucepan until it turns amber. Add the butter and stir with a rubber spatula until fully combined.
6

Slowly add the heavy cream, stirring until smooth. Add the salt (optional) and cook until the sauce thickens enough to coat the back of a spoon. Be careful with the temperature of the sauce.