Corn Ice Cream

[nverland]

Corn Ice Cream
MAKES: 8 servings TOTAL TIME: Prep: 40 min. + chilling Process: 15 min. + freezing

Ingredients

2 cups 2% milk
3/4 cup sugar
1/2 cup maple syrup
4 large egg yolks, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 teaspoon vanilla extract

Directions

In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 4 cups.