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Sweet Corn Ice Cream
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Nutrition Facts
Serving Size 104 g
(Approx. 12 Servings)
Amount Per Serving
Calories 240 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 35 mg 1%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 4%
Sugars 20 g
Protein 2 g
Vitamin A 15% • Iron 0%
Vitamin C 2% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Corn Ice Cream
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Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 cup(s) sweet corn, frozen
3/4 cup(s) H-E-B Organics Maple Syrup Amber
2 cup(s) heavy whipping cream
1 cup(s) H-E-B Select Ingredients Whole Milk
1/4 Oz Spiced Islands Vanilla Bean, split and seeds removed
1 cup(s) Werther's Original Classic Caramel Popcorn
1/4 cup(s) Sutton's Sweets Blueberry Jam
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Instructions

1
Place milk, cream and vanilla bean in a large, heavy bottom pot over medium heat. Bring up to 185°F, then remove from heat and discard vanilla bean.
2
In a separate saucepan, combine maple syrup and sweet corn and simmer several minutes. Strain corn and set aside.
3
Add maple syrup to the milk and cream mixture. Mix well. then chill the mixture in fridge or an ice bath until completely cool.
4
Cover corn and chill as well.
5
Pour milk and cream mixture into the ice cream maker and follow machine instructions. Once the ice cream has thickened and is half-way frozen, carefully spoon in the corn.
6
Continue to run machine until ice cream is frozen.
7
Serve with warmed blueberry preserves and caramel corn.

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