Sweet Corn Ice Cream with Rasp­berry Swirl

Makes 8 serv­ings Prep 20 min­utes Steep 1 hour Re­frig­er­ate 2 hours or overnight Process about 30 min­utes Freeze 6 hours or overnight

Family Circle - - FOOD -

1 can (14 oz) sweet­ened con­densed milk

Pinch of salt

11/2 cups heavy cream

2 ears fresh sweet corn 4 large egg yolks

1/3 cup seed­less rasp­berry jam

• In a medium saucepan, stir con­densed milk, salt and 3/4 cup cream. Cut ker­nels from cobs; break cobs in half. Place ker­nels and cobs in saucepan. Bring to a sim­mer over medium, stir­ring. Re­move from heat; steep, cov­ered, for 1 hour.

• Dis­card cobs. Us­ing an im­mer­sion or stand­ing blender, puree corn mix­ture un­til smooth.

• Pass mix­ture through a strainer into a clean medium saucepan. Place 3/4 cup cream in a large bowl inside an ice bath.

• Whisk egg yolks in a large bowl. Warm corn mix­ture over medium-low. Whisk­ing con­stantly, add 1/4 cup warm corn mix­ture at a time to yolks un­til yolks are just warmed (you’ll use about half the corn mix­ture). Stir yolk mix­ture back into pot.

• Cook cus­tard over medi­um­low, stir­ring fre­quently to avoid cur­dling, un­til thick enough to coat spoon, 3 to 4 min­utes.

• Pour cus­tard through a strainer into re­served cream. Stir to com­bine. Re­frig­er­ate at least 2 hours or overnight.

• Pour cus­tard into an ice cream maker and churn ac­cord­ing to man­u­fac­turer’s di­rec­tions.

• Trans­fer half the ice cream to a loaf pan. Spoon jam over ice cream, smooth­ing as much as pos­si­ble, and top with re­main­ing ice cream. Freeze at least

6 hours or overnight.

PER SERV­ING 392 Cal • 23 g Fat (14 g Sat) • 7 g Pro • 42 g Carb • 40 g Sug­ars • 0 g Fiber • 116 mg Sodium

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