Sweet Corn Ice Cream

• 2 tablespoons crushed into Powder, Sensible Foods Sweet Corn
• 3 cups heavy cream
• ½ cup brown sugar
• 4 large egg yolks
• Salt
• 1 tablespoon vanilla extract

Put 2 cups of the cream in a medium saucepan over medium-low heat. Cook until it begins to steam, about 5 minutes. Meanwhile, whisk the brown sugar, egg yolks, Sensible Foods Corn powder, and a pinch of salt until thick and pale, 1 to 2 minutes.

Gradually whisk the hot cream into the eggs and sugar, then return the mixture to the saucepan and continue to cook, whisking constantly, until slightly thickened, 5 to 7 minutes.

Stir in the vanilla extract and cool.

Meanwhile, whip the remaining 1 cup cream with the whisk attachment of a stand mixer (or a handheld electric mixer) until stiff peaks form.

Fold the whipped cream into the cooled custard.

Freeze in an ice cream maker according to the manufacturer’s instructions. Serve immediately, or transfer to an airtight container and freeze for up to one month.

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Sweet Corn Ice Cream

Categorised in: Snacks

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