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Sweet Corn Bourbon Ice Cream

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Ingredients
  2% milk 4 Cup (64 tbs)
  Fresh corn kernels 4 Cup (64 tbs) (About 8 Ears)
  Eggs 2
  Sugar 1 Cup (16 tbs)
  Bourbon 3 Tablespoon
  Vanilla extract 2 Teaspoon
Directions

Combine milk and corn in a large saucepan; bring to a simmer, and cook 1 minute.
Place half of corn mixture in a blender; cover and process until smooth.
Press pureed corn mixture through a sieve into a large bowl; discard solids.
Repeat procedure with remaining corn mixture.
Set corn-milk mixture aside.
Place eggs in a medium bowl; stir well with a whisk.
Gradually add corn-milk mixture to eggs, stirring constantly with whisk.
Return corn-milk mixture to pan.
Place over medium heat; cook 1 minute, stitring constantly.
Remove from heat; add sugar, bourbon, and vanilla, stirring until sugar dissolves.
Pour into a bowl; cover and chill completely.
Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions.
Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Chilling

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3877 Calories from Fat 355

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 15.2 g75.9%

Trans Fat 0 g

Cholesterol 501.4 mg167.1%

Sodium 719 mg30%

Total Carbohydrates 712 g237.4%

Dietary Fiber 114.1 g456.3%

Sugars 201.9 g

Protein 127 g254.7%

Vitamin A 24.4% Vitamin C 18%

Calcium 145.7% Iron 13.6%

*Based on a 2000 Calorie diet

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Sweet Corn Bourbon Ice Cream Recipe