Sweetcorn ice cream recipe

• 550 g (19.4oz) sweetcorn
• 1 pinch saffron
• 470 ml (16.5fl oz) milk
• 470 ml (16.5fl oz) double cream
• 150 g (5.3oz) sugar
• 10 free range egg yolks

1. Add the sweetcorn and saffron to a pot along with the milk, cream and 100g of the sugar.
2. Bring the mixture to a boil, stirring, then turn off the heat.
3. Using a hand blender, puree the mixture.
4. Infuse for one hour.
5. Bring the mixture back to a simmer, then turn off the heat.
6. In a small bowl, whisk the egg yolks and remaining 50g of sugar using a hand mixer.
7. Add a splash of the hot cream mixture to the yolks, stirring constantly.
8. Add the yolk mixture to the saucepan while stirring.
9. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
10. Pass the custard through a fine sieve, pressing down on the solids.
11. Discard the solids.
12. Let the custard cool, then cover and chill for at least four hours.
13. Churn in an ice cream maker according to the instruction book.
14. Freeze as instructed.

sweetcorn, saffron, sugar, range egg yolks

Taken from www.lovefood.com/guide/recipes/45861/sweetcorn-ice-cream-recipe (may not work)