Corn Ice Cream

Marcela González Suárez
The best of desserts with a very Mexican flavor. This recipe is delicious as it contains a lot of flavor; the corn pairs perfectly with a bit of rompope or cajeta, choose the option you like best and give it a try.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 5 ears corn
  • 3 egg yolks
  • 335 grams sugar
  • 750 milliliters cow's milk
  • 1 stick cinnamon
  • 750 milliliters sour cream
Preparation
0 mins
0 mins
Medium
  • Shuck the corn and blend it with the milk and sugar.
  • Bring this mixture to a gentle simmer with the cinnamon stick until it thickens.
  • Add the egg yolks to the mixture and cook for one more minute, stirring constantly.
  • Strain the mixture and let it cool.
  • Whip the cream until it doubles in volume and fold it into the corn mixture.
  • Refrigerate the preparation in a covered container for at least 8 hours.
  • Process the preparation in an ice cream maker.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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