Corn Ice Cream

Name: Corn Ice Cream
Yield: 2
Cuisine: Mexicana
Ingredients: 5 ears corn; 3 egg yolks; 335 grams sugar; 750 milliliters cow's milk; 1 stick cinnamon; 750 milliliters sour 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

Published: 30-08-2010

Preparation

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.

Energy

153

kcal

7.65%

Carbohydrate, by difference

22.4

7.47%

Protein

2.9

5.8%

Total lipid (fat)

6.7

10.31%

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100

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Corn Ice Cream

Ingredients

Preparation

Nutritional information

Presentation

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