Corn ice cream

Votes: 13

Photo of the dish: Kang Kim

Time: 3 hours 20 minutes
Complexity: easily
Quantity: 1000 ml.

Corn ice cream - a detailed recipe.

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:

5 egg yolks
430 gr. corn puree
1.5 cups of low-fat cream (10% fat)
1/2 tsp vanilla extract
2/3 cup sugar
1/2 cup sour cream
Caramel popcorn or bourbon, for garnish (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cream, sour cream, eggs, cream, vanilla extract, corn, corn puree

Cooking the dish according to the recipe:

Prepare the custard: Combine the cornmeal, heavy cream, sour cream, sugar, and vanilla extract in a medium saucepan. Place the saucepan on the stovetop and bring to a simmer over medium heat, but do not boil. Lightly beat the egg yolks in a bowl and, whisking continuously, add 1/4 cup of the cornmeal mixture. Then, pour it back into the saucepan and bring to a simmer over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
Transfer the hot custard to a blender and blend until smooth (leave the blender lid slightly ajar to allow steam to escape). Strain the custard through a sieve into a large bowl, removing any lumps. Place the bowl in a bowl filled with iced water and cool the custard, stirring constantly, to room temperature. Cover with plastic wrap and press firmly onto the surface of the custard to prevent a skin from forming. Freeze for 3 hours.