Sweet Corn Ice Cream
No-Churn Sweet Corn Ice Cream = delish! This was my first time making no-churn ice cream, and I think I may be a little obsessed! It’s been so hot here - and this was the perfect way to cool off! Plus - this was so simple to make!
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Ingredients
- 12 oz. 21/2 cup sweet corn
- 1/2 cup heavy cream
- 1/2 cup almond milk
- 1/2 teaspoon vanilla extract
- 2 egg yolks
- 3 cups heavy cream
- 1/2 can condensed milk
Instructions
- In a pot, cook the sweet corn, heavy cream, and milk. Bring to a boil, then reduce to simmer for 20 minutes. Let it rest, then add vanilla and egg yolks.
- In a bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and condensed milk until stiff peaks form. Add in corn mixture. Stir gently and refrigerate overnight.