Yes, you read that right – sweetcorn ice cream. Don’t let the main ingredient put you off; this ice cream is awesome and you and your whole family will love it. It’s smooth and creamy and you’ll soon forget it’s made from sweetcorn. It’s one of my favorites and I’m betting it’ll soon be one of yours too!
Ingredients – makes 10 servings
- 1 ½ teaspoons unflavored gelatin
- 1 tablespoon water
- 2 cups corn kernels
- 2 cups low-fat milk
- 1 14-ounce can nonfat sweetened condensed milk
- 3 large egg yolks
- 1 cup buttermilk
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Combine corn and milk in a large saucepan. Heat over medium heat until steaming. Whisk condensed milk and egg yolks in a large bowl until combined. Gradually pour the hot milk and corn into the egg yolk mixture, whisking until blended.
Note: The blender I use here, and my favorite blenders here.
Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not boil. Place custard in a blender and puree until smooth. Use caution when pureeing hot liquids
Strain the custard through a fine-mesh sieve into a clean large bowl; press on the solids to extract the liquid. (Discard solids.)
Whisk the gelatin into the custard until melted. Whisk in buttermilk. Transfer to the refrigerator until chilled, at least 2 ½ hours and up to 1 day. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.