Mexican · Dessert
Sweet Corn Custard Ice Cream
A Mexican-inspired no-churn ice cream built on sweet corn infused milk, echoing the flavour of elote and corn-based aguas frescas, finished with cinnamon, vanilla and a rich custard base folded through whipped cream.
$1
25 minsPrep
15 minsCook
580 minsTotal
MediumLevel
Nutrition per serving
316Calories
5.2gProtein
22.4gFat
23.1gCarbs
22.5gSugar
0.3gFiber
163mgSodium
158mgChol
13.2gSat Fat
188mgPotassium
152mgCalcium
0.4mgIron
0.5mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager
local
Atole de Elote (Corn Atole)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Puree roughly 60g of sweet corn kernels (counted within the whole-milk prep weight as infused solids, strained out before freezing) with the whole milk, then warm gently with the cinnamon stick in a double boiler until steaming but not boiling.
2
Strain the corn solids from the infused milk, pressing to extract all the liquid, and discard the pulp.
3
Whisk the egg yolks and sugar together until pale, then slowly pour in the hot corn milk while whisking constantly to temper.
4
Return the mixture to the double boiler and cook over gently simmering water, stirring constantly, until it coats the back of a spoon and reaches about 82C.
5
Strain the custard through a sieve into a bowl, stir in the condensed milk, salt and vanilla extract, then cool to room temperature and chill for at least 3 hours.
6
Whip the heavy cream to soft peaks using a hand mixer, then fold gently into the chilled corn custard base until no streaks remain.
7
Pour the mixture into a small airtight tub, pressing a layer of cling film directly onto the surface, and freeze for at least 6 hours until firm.
8
Scoop into chilled bowls to serve, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Whole Milk, simmered with corn
- 70g70g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 18g18g Egg Yolk, tempered into hot corn milk, cooked to nappe
- 10g10g Sugar White
- 1g1g Cinnamon Ground
- 0.5g0.5g Salt
- 2g2g Vanilla Extract
