Serious Eats: Recipes

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

I usually suggest substitutions for crema, but it's worth looking for the real thing for this recipe. Top the ice cream with goat's milk caramel (or regular caramel.)

Note:
Step 6 calls for whisking hot liquid into egg yolks to temper them (this process gradually increases the egg yolks' temperature so that once added to the simmering corn mixture they don't curdle). To simplify the process, pour the corn mixture into the yolks with a 2-cup glass measuring cup and anchor your mixing bowl to a work surface by wrapping a damp towel around its base.

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