Corn Ice Cream Mexican Recipe

Corn Ice Cream Mexican Recipe

Ingredients

Recipe for: Helado de Elote – Corn Ice Cream

Makes ABOUT 5 CUPS

• 3 ears fresh corn, shucked
• 2½ cups whole milk
• 1½ cups heavy cream
• ¾ cup sugar
• 8 egg yolks
• pinch of salt
• ½ teaspoon pure vanilla extract

Method

1. Slice the kernels from the corn into a bowl
2. Break the cobs into 3 pieces and put them with the kernels into a saucepan
3. Add the milk, heavy cream, and ½ cup of the sugar and stir to combine
4. Bring to a boil over medium heat, stirring
5. Remove from the heat and allow to steep, covered, for 1 hour
6. Remove the cobs and discard
7. Remove about 1 cup of the corn kernels and reserve
8. Puree the mixture in the pot with an immersion blender and bring to a boil over medium heat
9. In a large bowl, whisk the egg yolks with the remaining ¼ cup sugar and the salt
10. Slowly whisk about half of the hot milk mixture into the yolk mixture and stir rapidly
11. Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes
12. Strain through a fine-mesh sieve and press down with a wooden spoon to extract as much liquid as possible
13. Add the vanilla and the reserved corn kernels and stir to combine
14. Pour into a container, place a piece of plastic wrap directly on top, and chill over an ice bath until cool
15. Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturer’s instructions

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