Sweet corn bacon ice cream with cacao nibs
Sweet corn bacon ice cream with cacao nibs might be a good recipe to expand your main course recipe box. One portion of this dish contains around 20g of protein, 35g of fat, and a total of 458 calories. This recipe serves 6. For $1.2 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1089 people have tried and liked this recipe. Head to the store and pick up whole milk, corn kernels, egg yolks, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is perfect for Summer. It is brought to you by Running to the Kitchen. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. Similar recipes include Paleo Ice Cream with Raspberries and Cacao Nibs, Sweet & Spicy Almond- Toffee Shortbread with Cacao Nibs, and Matcha Bars with Cacao Nibs.
Servings: 6
Ingredients:
½ lb. bacon, cooked and chopped
2 cups sweet corn kernels
5 egg yolks
1 cup heavy cream
½ teaspoon salt
1 teaspoon vanilla
2 cups whole milk
Equipment:
sauce pan
blender
whisk
sieve
bowl
spatula
ice cream machine
Cooking instruction summary:
Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.After an hour, transfer the mixture to a blender and blend on high until smooth.Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.Turn the heat to medium and let the mixture heat back up.Meanwhile, whisk together the egg yolks in a bowl.Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.Add the chopped bacon and cacao nibs during the last minute of churning.Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
Step by step:
1. Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.After an hour, transfer the mixture to a blender and blend on high until smooth.
2. Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.Turn the heat to medium and let the mixture heat back up.Meanwhile, whisk together the egg yolks in a bowl.Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
3. Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
4. Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
5. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.
6. Add the chopped bacon and cacao nibs during the last minute of churning.
7. Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
Nutrition Information:
covered percent of daily need
