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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You have to give this novel ice cream a try. Itâs actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.Diana Burrink, Crete, Illinois Ingredients:
2 cups 2% milk |
3/4 cup sugar |
1/2 cup maple syrup |
4 egg yolks, lightly beaten |
1 can (14-3/4 ounces) cream-style corn |
1 teaspoon vanilla extract |
Directions:
1. In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.
2. Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 4 cups.
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