Fresh Corn Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/2 quarts
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 2 cups milk
- 3/4 cup firmly packed light brown sugar
- 2 tablespoons bourbon
- 4 cups fresh corn kernels (cut from about 6 large ears)
- 9 large egg yolks
- Carbohydrate 20 g(7%)
- Cholesterol 118 mg(39%)
- Fat 12 g(19%)
- Fiber 1 g(3%)
- Protein 4 g(7%)
- Saturated Fat 7 g(34%)
- Sodium 27 mg(1%)
- Calories 203
Preparation In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, purée the corn mixture and strain the purée through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
