Sweetcorn ice cream recipe
"The idea of sweetcorn in a dessert may sound a little unusual but it has been a favourite ice cream flavour in Latin America for generations."
You will need an ice cream machine to make this recipe. Makes 1 litre ice cream.
Ingredients
- 550 g sweetcorn
- 1 pinch saffron
- 470 ml milk
- 470 ml double cream
- 150 g sugar
- 10 free range egg yolks
- 19.4 oz sweetcorn
- 1 pinch saffron
- 16.5 fl oz milk
- 16.5 fl oz double cream
- 5.3 oz sugar
- 10 free range egg yolks
- 19.4 oz sweetcorn
- 1 pinch saffron
- 2 cups milk
- 2 cups double cream
- 5.3 oz sugar
- 10 free range egg yolks
Details
- Cuisine: Latin American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 8
Step-by-step
- Add the sweetcorn and saffron to a pot along with the milk, cream and 100g of the sugar. Bring the mixture to a boil, stirring, then turn off the heat.
- Using a hand blender, purée the mixture. Infuse for one hour.
- Bring the mixture back to a simmer, then turn off the heat.
- In a small bowl, whisk the egg yolks and remaining 50g of sugar using a hand mixer.
- Add a splash of the hot cream mixture to the yolks, stirring constantly.
- Add the yolk mixture to the saucepan while stirring.
- Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
- Pass the custard through a fine sieve, pressing down on the solids. Discard the solids.
- Let the custard cool, then cover and chill for at least four hours.
- Churn in an ice cream maker according to the instruction book. Freeze as instructed.
Recipe devised by Mark Greenaway for the Kenwood 'Around the World in 80 Plates' campaign.. Find him on Twitter @markgreenaway
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