Sweet Corn and Pistachio Ice Cream
Servings: 10 people
Calories: 360kcal
This Sweet Corn and Pistachio Ice Cream is such an amazing treat, especially in the Summer, when the livin' is easy, and the corn is tall and sweet. Perfect flavor combo! Enjoy!
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Equipment
Ingredients
- 4 ears corn fresh, shucked
- 1½ cups whole milk
- 2 cups heavy cream
- 1 cup sugar plus 1 tbsp
- 6 large egg yolks
- ¼ tsp salt
- ¼ cup sour cream
- ¾ cup pistachios shelled, roughly chopped
Instructions
- Use a large knife to cut the kernels from the corn cobs. Place in a large pot, or Dutch oven.
- Break the corn cobs in half and add to the pot, along with the milk, cream and 1/2 cup of sugar.
- Bring to a boil, stirring occasionally, then remove from heat and let stand for 1 hour to infuse the flavors. Then, discard the cobs.
- Puree the kernel mixture in a blender.
- Add back to a saute pan and bring to a simmer, then turn off the heat
- In a medium bowl, whisk egg yolks, 1/4 teaspoon salt, and 1/4 cup of sugar.
- Add a cup of the hot cream mixture to the yolks, stirring constantly.
- Add yolk mixture to saucepan, stirring. Cook over medium-low heat, continuing to stir constantly, until custard coats the back of a spoon - about 10 minutes.
- Pass the custard through a fine sieve, pressing the solids. Discard solids.
- Whisk in sour cream until smooth.
- Let custard cool in an ice bath, then cover and chill for at least 4 hours.
- Freeze corn mixture in your ice cream maker according to the manufacturer's directions.
- Add the pistachios 5 minutes before the churning is to finish.
- Place in freezer-proof container, and freeze for 1 to 2 hours, or overnight.
Nutrition
Calories: 360kcal | Carbohydrates: 26g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 183mg | Sodium: 102mg | Potassium: 198mg | Fiber: 1g | Sugar: 23g | Vitamin A: 980IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg