Corn-flavored ice cream without an ice cream maker
Votes: 1
Time: 6 hours 40 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
The base of this natural ice cream is heavy cream and condensed milk. To give it a delicious corn flavor, simmer the corn kernels and cobs in cream first. Once cooled, puree in a blender and strain. To achieve a pleasant consistency, whisk the flavored cream and condensed milk before mixing. Expect it to be more challenging than usual because of the corn, but eventually the cream will whip to soft peaks—just right. Mix it with condensed milk and freeze. Your natural, homemade corn-flavored ice cream is ready. For a more interesting texture and a more impressive presentation, top it with caramel popcorn.
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.
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:
- 3 ears of corn, kernels removed, cobs set aside
- 2 cups heavy cream
- 400 g of condensed milk with sugar
- 1 tsp vanilla extract
- A pinch of fine salt
- Caramel popcorn for serving, optional
- Special equipment: metal bread pan measuring 22 x 12 x 7 cm.
We recommend
Recipes with similar ingredients: corn, cream, condensed milk, vanilla extract, popcorn
Cooking the dish according to the recipe:
- In a medium saucepan, combine the corn kernels and cream and place over medium heat. Break the corn cobs into pieces and add them to the pan. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes, stirring occasionally, then remove from the heat and let cool completely.
- Remove the corn from the cobs and pour the creamy mixture into a blender. Blend on high speed until smooth, about 1 minute. Strain into a bowl and refrigerate for 1-2 hours.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream mixture on high speed until soft peaks form, 1 to 2 minutes. (Note that the corn will prevent the cream from whipping as usual, but you can whip it to soft peaks.)
- In a large bowl, combine the condensed milk, vanilla, and salt. Using a rubber spatula, fold about half of the whipped cream mixture into the condensed milk mixture, then fold the lightened mixture back into the whipped cream and mix until smooth. Pour into the mold and cover with plastic wrap. Freeze until firm, about 4 hours.
- To serve, spoon the ice cream into glasses or bowls and garnish with caramel popcorn, if desired.
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