Helado de Maíz y Crema (Corn-Crema Ice Cream)

Vegetarian
Gluten Free
Health score
23%
Helado de Maíz y Crema (Corn-Crema Ice Cream)
300 min.
2
1613kcal

Suggestions


Indulge in the delightful flavors of Helado de Maíz y Crema, a unique corn-cream ice cream that will transport your taste buds to a world of creamy sweetness and comforting nostalgia. This vegetarian and gluten-free dessert is perfect for those warm summer days or as a special treat to impress your friends and family.

What sets this ice cream apart is its rich, velvety texture and the natural sweetness of fresh corn, combined with the lusciousness of crema. The infusion of cinnamon adds a warm, aromatic touch that elevates the flavor profile, making each bite a delightful experience. With a preparation time of just 300 minutes, you can create a homemade dessert that rivals any gourmet ice cream shop.

Whether you're hosting a dinner party or simply craving something sweet, Helado de Maíz y Crema is sure to be a showstopper. The recipe yields two generous servings, allowing you to share this exquisite treat with someone special or savor it all for yourself. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that is not only delicious but also a celebration of the wonderful flavors of corn and cream!

Ingredients

  •  cinnamon sticks 
  • cups crema mexicana 
  •  ears corn fresh
  • large egg yolk 
  • cup brown sugar light
  • 0.3 teaspoon salt 
  • cup milk whole

Equipment

  • bowl
  • sauce pan
  • knife
  • whisk
  • mixing bowl
  • blender
  • ice cream machine
  • cutting board

Directions

  1. Freeze ice cream maker insert according to manufacturer’s instructions.
  2. Cut each cob in half crosswise. Stand one piece of cob upright, resting the cut end on a cutting board, pie plate, or large shallow mixing bowl. With a chef’s knife, cut the kernels off, rotating the cob as you go. Reserve the cob. Repeat with remaining cobs.
  3. Combine corn kernels, crema, milk, brown sugar, cinnamon sticks, salt, and corn cobs in medium heavy-bottomed saucepan. Bring to boil over medium-high heat, then, reduce heat to medium low and simmer 20 minutes, stirring occasionally.
  4. Remove from heat and let stand 20 minutes.
  5. Remove and discard cobs and cinnamon sticks.
  6. Carefully pour corn mixture into blender (do this in batches if necessary) and puree until smooth. Strain pureed mixture into large bowl. Wipe out saucepan, return mixture to saucepan, and bring back to simmer over medium heat.
  7. Whisk egg yolks in large bowl until smooth. In slow, steady stream, slowly and carefully pour in 2 cups of simmering mixture, whisking continuously (See Notes).
  8. Whisk egg yolk mixture into mixture in saucepan and cook over medium-low heat, stirring constantly until temperature reaches 170°F, 8 to 10 minutes.
  9. Strain custard into large bowl and cool completely, about 3 hours, in refrigerator, or, place bowl in ice bath and stir until cooled, 10 to 15 minutes. Freeze corn custard in ice cream maker according to manufacturer’s instructions.
  10. Serve.

Nutrition Facts

Calories1613kcal
Protein8.74%
Fat44.92%
Carbs46.34%

Properties

Glycemic Index
21.5
Glycemic Load
2.24
Inflammation Score
-9
Nutrition Score
39.048260958298%

Nutrients percent of daily need

Calories:1612.82kcal
80.64%
Fat:83.22g
128.03%
Saturated Fat:10.47g
65.44%
Carbohydrates:193.2g
64.4%
Net Carbohydrates:185.01g
67.28%
Sugar:141.09g
156.77%
Cholesterol:1028.46mg
342.82%
Sodium:1907.61mg
82.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.42g
72.83%
Calcium:964.63mg
96.46%
Manganese:1.48mg
73.76%
Selenium:48.26µg
68.94%
Vitamin A:3414.16IU
68.28%
Phosphorus:669.63mg
66.96%
Folate:226.51µg
56.63%
Vitamin B5:4.84mg
48.42%
Vitamin B2:0.72mg
42.53%
Vitamin B1:0.62mg
41.51%
Vitamin D:5.47µg
36.49%
Vitamin B12:2.15µg
35.84%
Potassium:1164.37mg
33.27%
Magnesium:131.42mg
32.86%
Fiber:8.19g
32.75%
Vitamin B6:0.65mg
32.33%
Iron:4.71mg
26.18%
Vitamin B3:5.12mg
25.58%
Zinc:3.63mg
24.21%
Vitamin C:18.56mg
22.5%
Vitamin E:2.35mg
15.64%
Copper:0.28mg
13.78%
Vitamin K:3.35µg
3.19%