Corn Ice Cream – A Complete Cooking Recipe. friends: 
Photo of the dish: Kang Kim Time: 3 hours. 20 minutes. Difficulty: Easy Quantity: 1000 ml. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 egg yolks
- 430 gr. corn puree
- 1.5 tbsp. low-fat cream (10% fat)
- 1/2 tsp vanilla extract
- 2/3 Art. Sahara
- 1/2 tbsp. sour cream
- Caramel popcorn or bourbon, for decoration (optional)
Recipes with similar ingredients: cream, sour cream, eggs, cream, vanilla extract, corn, mashed corn
Recipe preparation:
- Cook custard: stir in a pan medium-sized corn puree, cream, sour cream, and sugar vanilla extract. Put the pot on the stove and bring to boil at medium temperature, but do not boil. Beat lightly egg yolks in a bowl and, continuing to beat, add 1/4 cup corn mass, then pour back into the pan and cook on medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Transfer the hot custard to a blender, and mix until homogeneous state (leave the cover slightly ajar blender to let off steam). Rub the custard through a sieve in a large bowl and remove the lumps. Place the bowl in a container, filled with cold water with ice and cool the cream constantly stirring to room temperature. Cover with film and press to the surface of the cream so that a crust does not form. Put in freezer and freeze for 3 hours.
- Put ice cream in a bowl and sprinkle with caramel popcorn or sprinkle with bourbon.
