The basis of this natural ice cream is heavy cream and condensed milk. And to give it a mouth-watering taste of boiled corn, pre-boil corn kernels and ears in cream. When the mass has cooled, grind it in a blender and strain. To make ice cream had a pleasant consistency before mixing flavored cream with condensed milk, they need to be whipped. Get ready to be harder than usual because of the corn, but ultimately the cream will beat to soft peaks are what you need. Mix them with condensed milk and freeze. Natural homemade corn flavored ice cream is ready. For more sprinkle it with interesting texture and spectacular caramel попкорном. 
Time: 6 час.40 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 ears of corn, remove seeds, set aside ears
- 2 tbsp. fat cream
- 400 gr. condensed milk with sugar
- 1 tsp vanilla extract
- A pinch of fine salt
- Caramel popcorn to serve, optional
- Special equipment: metal mold for baking bread measuring 22 x 12 x 7 cm.
Recipes with similar ingredients: corn, cream, milk condensed, vanilla extract, popcorn
Recipe preparation:
- In a medium-sized pan, combine corn kernels and cream and put on a moderate fire. Break the corn cobs into pieces and add them to the pan too. Bring the mixture to a boil, then turn down the heat to a minimum. Simmer the mixture. 15 minutes, stirring occasionally, then remove from heat and let cool completely.
- Remove the corncobs and pour the whole creamy mixture into blender. Grind at high speed until smooth about 1 minute. Strain in a bowl and refrigerate for 1-2 hours.
- In a bowl of a stationary mixer with a whisk nozzle at high whisk the cream mixture until soft peaks appear, 1 – 2 minutes. (Keep in mind that because of the corn, the cream will not whip like usually, but they can be beaten to soft peaks.)
- In a large bowl, combine condensed milk, vanilla, and salt. Stir in approximately half of the whipped cream with a silicone spatula. a mixture of condensed milk, then stir in a light weight back into whipped cream and mix until smooth. Pour into a mold and cover with plastic wrap. Put in freezer so that the ice cream is solid, about 4 hours.
- To serve, place the ice cream in glasses or bowls and garnish with caramel popcorn.
