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     Title: Sweet Corn Ice Cream
Categories: I scream, Dairy, Vegetables
     Yield: 4 servings

     2 c  Milk
   3/4 c  Sugar
   1/2 c  Maple syrup
     4 lg Egg yolks; lightly beaten
14 3/4 oz Can cream-style corn
     1 ts Vanilla extract

 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.

 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.

 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.

 Recipe by Diana Burrink, Crete, Illinois

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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