Recipe Description
In this ‘Frozen Sweet Corn 3 Ways’ series, this Sweet Corn Ice Cream recipe is the perfect combination of milky and sweet. It requires no churning too!
Recipe Ingredient
- 120g frozen sweet corn
- 100g evaporated milk
- 70g sugar
- pinch of salt
- 250g whipping cream
- some cornflakes (optional)
Instructions
- In a pot, combine the frozen sweet corn, evaporated milk, sugar, and salt. Let it simmer at low flame for 10 minutes.
- Once done, let it cool and blend the mixture as smooth as possible. Strain the corn solids and set aside.
- On the other hand, whisk the whipping cream till it forms a soft peak. Make sure to not overwhip and if you see the cream looks split, means you have to discard and start with a new one.
- Then, fold 1/4 of the whipped cream into the blended corn mixture to lighten before incorporating back into the remaining 3/4 whipped cream.
- Make sure to gently fold the mixture as you need to retain as much air as possible, for a lighter ice cream.
- Once done, transfer into a container and let it freeze for at least 4-5 hours before consuming. When serving, top with some crushed cornflakes and enjoy!
- If it turns out a bit hard to scoop, let it sit in the fridge for 10-20 minutes before scooping or use a hot scoop.
