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Sweet Corn Bourbon Ice Cream

Healthycooking's picture
  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

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

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