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Edamame Ice Cream
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| yield: Makes about 3 cups ingredients | |
| 1 1/2 cups (about 8 ounces) | frozen shelled edamame, (soybeans) |
| 2 large | eggs |
| 1/2 cup | heavy whipping cream |
| 2 cups | whole milk |
| 2/3 cup | dry milk powder |
| 1/2 cup plus 2 tablespoons | sugar |
| 1/4 cup | light corn syrup |
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preparation
Cook edamame in boiling salted water until tender, about 10 minutes. Drain; cool.
Whisk eggs and cream in bowl. Mix milk, milk powder, sugar, and corn syrup in medium saucepan. Stir over medium heat until sugar dissolves and mixture simmers. Gradually whisk milk mixture into egg mixture. Return custard to same pan. Stir over medium heat until thickened and thermometer registers 175°F, about 2 minutes (do not boil). Pour into bowl; cool.
Puree custard with edamame in blender in batches until smooth; chill until cold. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer to container, cover, and freeze. DO AHEAD: Can be made 2 days ahead. Keep frozen.
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