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Corn Ice Cream
Nb persons: 0
Yield: 2.5 liters
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1036 grams | whole milk |
| 372 grams | heavy cream |
| 175 grams | sugar |
| pinch | salt |
| 37 grams | Trimoline |
| 70 grams | dry milk powder |
| * 4 cobs corn, shaved, cobs reserved | |
| 50 grams | sugar |
| 56 grams | powdered glucose |
| 6 grams | ice cream stabilizer |
| 56 grams | egg yolks |
Method:
Bring the milk, cream, first weight of sugar, salt, Trimoline, milk powder, corn, and cobs to a boil. Infuse for 30 minutes. Remove the cobs and mix the rest of the ingredients in with an immersion blender while pureeing the corn. In a saucepan, cook the mixture to 85°C for 2 minutes. Strain and chill. Pour the chilled base into Pacojet beakers and freeze overnight. Spin to order and serve with summer stone fruits.
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