INGREDIENTS:
- 1 can (400 g) creamed corn
- 2 cups cream
- 1 & ½ cup milk
- 1 & ¼ cups sugar
- 4 pcs eggs yolks, lightly beaten
HOW TO MAKE:
- Combine the cream, milk, creamed corn, and sugar in a sauce pan.
- Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved.
- In a mixing bowl, place the egg yolks then slowly pour around a cup of the heated cream mixture while whisking.
- Pour the egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
- Place in a heat proof container and let it cool down, once cooled down place in the fridge for at least four hours.
- Prepare your ice cream maker and pour the cream mixture.
- Churn according to ice cream manufacturer’s instruction (30 to 35 minutes).
- You can now eat the ice cream at this stage, but if you prefer a firm ice cream freeze for at least 6 hours. Enjoy!
IMAGE: theluxuryspot.com
Also try: Chocnut Ice Cream
