Sweet Corn Ice Cream
I had posted several uniquely flavoured Filipino ice creams in the past like the cheese ice cream and purple yam but it does not stop there as there are a lot of unusual flavours that we can use like this sweet corn ice cream. I know for most corn does not equate to something sweet but rather used in a savoury meal but in South East Asia this is widely used in desserts and one of its popular use is in ice creams. Back in the Philippines and Malaysia (that’s why I categorized it like such) this is one of the popular flavours and you will not understand until you had tried them. It is out of this world but in a good way so if you haven’t tired this flavour yet I suggest you make them at home and see what you are missing.
- 2 cups cream
- 1½ cup milk
- 1¼ cups sugar
- 1 can 400g creamed corn
- 4 eggs yolks, lightly beaten
- 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.
- Prepare your ice cream maker and pour the cream mixture. Churn according to ice cream manufacturer’s instruction. Mine took 30-35 minutes.
- You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours.