Sweet corn may not be the most traditional Thanksgiving vegetable, but it fits in perfectly with all the other Thanksgiving dishes. I adapted this recipe from Cooking Light to use frozen corn, since fresh corn on the cob is hard to find (and usually not so sweet) once summer ends here in Minnesota. I also added a bit more salt to bring out the corn flavor - the finished custard didn't taste much like corn without it. This ice cream tastes just like corn on the cob, and goes great with blueberry pie...or cranberry sorbet!
2 cups frozen corn kernels
1 cup half-and-half
2 cups milk
2/3 cup sugar
1/2 teaspoon sea salt
3 large egg yolks
1. Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
2. Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
3. Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
4. Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don't let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
5. Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
6. Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer's instructions (took about 25 minutes in mine).
7. Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
In case you missed them, check out my other Thanksgiving treats right here. And have a happy Thanksgiving!