Corn Ice Cream Recipe

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Corn Ice Cream
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Ingredients:

Directions:

  1. In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.
  2. Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  3. Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 4 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.3 Kcal (633 kJ)
Calories from fat 19.8 Kcal
% Daily Value*
Total Fat 2.2g 3%
Cholesterol 83.07mg 28%
Sodium 69.7mg 3%
Potassium 173.4mg 4%
Total Carbs 28.43g 9%
Sugars 27.61g 110%
Dietary Fiber 0.04g 0%
Protein 4.77g 10%
Vitamin C 0.2mg 0%
Iron 0.4mg 2%
Calcium 107.4mg 11%
Amount Per 100 g
Calories 127.94 Kcal (536 kJ)
Calories from fat 16.74 Kcal
% Daily Value*
Total Fat 1.86g 3%
Cholesterol 70.24mg 28%
Sodium 58.94mg 3%
Potassium 146.63mg 4%
Total Carbs 24.04g 9%
Sugars 23.35g 110%
Dietary Fiber 0.03g 0%
Protein 4.03g 10%
Vitamin C 0.1mg 0%
Iron 0.4mg 2%
Calcium 90.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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