Description
Sweet Corn Ice Cream is one of the popular ice cream flavours in the Philippines, its is a made creamed corn and sweet corn in a vanilla ice cream base.
Ingredients
Scale
- 2 cups cream
- 1 1/2 cup milk
- 1 1/4 cups sugar
- 1 can 400g creamed corn
- 4 eggs 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.
- 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.
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Check the details here: http://thoushaltcook.wordpress.com/2014/04/01/award-quintet-of-radiance/
Cheers,
Pinksocks
Thanks for this award!
I loooove corn, so this ice cream has always been calling my name!!
oh yes i love corn icecream. normally i love corn and vanilla.
★★★★★
I love this idea! Now I just need to buy an ice cream maker 😀
★★★★★
Yes, I used to eat a lot of sweet corn ice cream when living in Brazil…thank you so much for the recipe…I will sure give this a try…looks delicious Raymund.
Have a wonderful week ahead 😀
★★★★★
I heard about this sweet corn ice cream many times, but I’ve never tried this! I don’t think I can buy it around here, so I’ll definitely give it a try this year!
Corn and cheese ice cream are my favorites. Can’t find those here in the states.
I just know I would love that. You have the best desserts, Raymund.
★★★★★
Oh Yum! I love using corn in desserts. This is right up my alley.
★★★★★
I am so making this ice cream!!! There’s a sweet corn pudding my mother use to make so I know I would love, love, love this ice cream! Thank for sharing Raymund!
★★★★★
i love sweet corn ice cream!
★★★★★
Wow! I didn’t know this ice cream was Filipino. I first tried it on a trip down to Mexico a few years ago. Absolutely delicious! Can’t wait to try making it at home 🙂
★★★★★
Not totally sure if 100% its Filipino but I grew up with it, having said that I also saw this flavour in neighboring countries like Malaysia and Singapore. Hopefully you like this recipe when you try them. Cheers!
Hello I am new here. I am just wonderin why didn’t you ise he condensed.milk instead of sugar?
This is how I make my ice cream eversince, I already trust my base recipe and its what I use on all my ice cream recipes.
Hello! Is ot possible if I leave the apc from cooking and use the apc for the churning part? To make the ice cream more volume. Iwill it double the volume also even if I include it in my Cooking? Thank you fpr your utmost reply. And Good luck to your endeavor.
Hello! Is ot possible if I leave the apc from cooking and use the apc for the churning part? To make the ice cream more volume. Iwill it double the volume also even if I include it in my Cooking? Thank you fpr your utmost reply. And Good luck to your endeavor.
Sorry what is APC?
Thank you for your utmist reply.APC (all purpise cream) I was thinking what if I separate the cream from cooking. When the cooking gets cold
I will whip the cream and then when it rrached the fullness I will fold the ones I cooked? I have made your rexipe and its absolutely marvelous.
I never had tried it that way but it might work, my only worry is that there is not enough liquid which may overcook the egg yolks.