2 cup cream
1½ cup milk
1¼ cup sugar
400 g creamed corn, 1 can
4 egg yolks, lightly beaten
In a sauce pan combine cream, milk, creamed corn and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved.
Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
Pour 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.
Ice cream can be eated at this stage. For a firmer ice cream, freeze for at least 6 hours.
Sugar: 35g
:
Calcium: 104mg
Calories: 419kcal
Carbohydrates: 44g
Cholesterol: 184mg
Fat: 26g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 1g
Potassium: 182mg
Protein: 5g
Saturated Fat: 15g
Sodium: 189mg
Vitamin A: 1116IU
Vitamin C: 3mg
