Sweet corn ice cream

It’s been so hot here in Philadelphia lately. All we have been craving is something cold. I love making homemade ice cream, but I currently do not have an ice cream maker, so it takes a little longer to make. This recipe will take up to 8-24 hours to set nice and firm, but it’s totally worth the wait. Since corn is another staple crop of summer I wanted to incorporate it into an ice cream. This recipe will not disappoint with its sweetness from the kernels. Stay cool!

Ingredients:
2 cups fresh corn kernels or frozen
1 can condensed milk
2 1/2 cups heavy whipping cream

Preparation:
In a medium saucepan bring the heavy cream and kernels to a simmer. Pour the mixer through a sieve into a bowl. Set aside to cool and then place in the refrigerator with a plastic wrap on it.

Take the kernels from the sieve and pour it into a blender or food processor to get a creamy texture. Next place in the refrigerator to cool.

After 1 hour remove the corn mixture and cream from the refrigerator. Pour the cream into a mixing bowl. Now pour in the can of condensed milk. Take electric mixer and mix for one minute on medium speed. Next pour in the corn mixture. Mix for another minute.

Finally take a piece of plastic wrap and place inside a loaf pan. Making sure all sides are covered with plastic wrap. Pour the ice cream mixture inside loaf pan. Cover with plastic wrap and place in the freezer for 8 hours or overnight. Enjoy!