
How To Make Corn Ice Cream
Corn ice cream is a summer sweet treat in the Philippines. It mixes sweet corn and creamed corn with a vanilla ice cream base.
Ingredients
- 2 cup cream
- 1½ cup milk
- 1¼ cup sugar
- 400 g creamed corn, 1 can
- 4 egg yolks, lightly beaten
Instructions
- In a sauce pan combine cream, milk, creamed corn and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved.
- Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
- Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
- Place in a heat proof container and let it cool down, once cooled down place in the fridge for at least four hours.
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Prepare your ice cream maker and pour the cream mixture. Churn according to ice cream manufacturerās instruction.
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Ice cream can be eated at this stage. For a firmer ice cream, freeze for at least 6 hours.
Nutrition
- Sugar: 35g
- :
- Calcium: 104mg
- Calories: 419kcal
- Carbohydrates: 44g
- Cholesterol: 184mg
- Fat: 26g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 1g
- Potassium: 182mg
- Protein: 5g
- Saturated Fat: 15g
- Sodium: 189mg
- Vitamin A: 1116IU
- Vitamin C: 3mg
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