Homemade sour cream and corn ice cream

Votes: 1

Time: 3 hours 20 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 150, total fat 7 G., saturated fats 4 G., proteins 3 G., carbohydrates 19 G., fiber 0 G., cholesterol 93 mg, sodium 111 mg, sugar 13 G.

You've probably tried making many types of ice cream in your ice cream maker, but this recipe is sure to be the most original in your collection. The base of this ice cream is canned creamed corn, which gives the dessert its distinctive corn flavor. Serve the ice cream topped with caramel popcorn or drizzled with bourbon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can of creamed corn
1.5 cups of 10% cream
0.5 cup sour cream
2/3 cup sugar
0.5 tsp vanilla extract
5 large egg yolks
Caramel popcorn or bourbon, for topping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, cream, sour cream, eggs

Cooking the dish according to the recipe:

Prepare the custard:

In a medium saucepan, combine the creamed corn, heavy cream, sour cream, sugar, and vanilla and bring to a simmer over medium heat. Lightly whisk the egg yolks in a medium bowl. Gradually whisk about 1/4 cup of the hot corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the cream thickens and coats the spoon, about 5 minutes.
Transfer the hot custard to a blender and blend until smooth (keep the lid slightly ajar to allow steam to escape). Strain the custard through a fine-mesh sieve into a large bowl; discard any solids. Stir frequently until the custard cools to room temperature.

Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until completely cool, about 3 hours. To speed up cooling, place the bowl of custard in a bowl of ice water and stir until cool.
Freeze the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a container, seal tightly, and freeze for 2-3 hours.
Divide the ice cream among the bowls. Sprinkle with caramel popcorn or drizzle with bourbon, if desired.

Categories:

recipe / Calorie content of prepared meals / Blender / Cold dishes / Summer dishes / Desserts / Ice cream, sorbets / Food Network - recipes