Your mother always told you to eat your vegetables.  But she never said you couldn’t eat them as dessert!

Last week I posted the video of Regis & Kelly sampling the Thanksgiving dinner ice cream flavors from Country Cow Creamery.  So here’s a great sweet corn recipe I found so you can make your own.

Fresh corn is rich is thiamin (vitamin B1), panthothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. It supports the health of your heart and your lungs, improves memory and helps maintain energy.

So why not eat it in the form of ice cream?!

Sweet Corn Ice Cream
recipe by Dan Barber, from Gourmet

3 ears of corn, kernels removed and cobs chopped into 1-inch pieces
1 quart whole milk
1 cup  heavy cream
½ cup sugar
5 large egg yolks

Note: Taste your corn first. If it’s not as sweet as you’d like your ice cream, you may want to adjust the sugar.

Cook corn kernels and cobs with milk, cream and sugar over low heat in a medium-sized saucepan until the sugar has dissolved. Simmer, uncovered, one hour.

Remove from heat. Discard cobs. Puree corn mixture in blender until smooth.

Lightly beat egg yolks in a large bowl. Slowly whisk in a small amount of the hot corn mixture to temper the eggs. Return to the saucepan and cook over low heat until it reaches 170 degrees, being careful not to boil. The mixture will be slightly thick and coat the back of a wooden spoon.

Strain through a fine-meshed sieve into a metal bowl, pressing to get out as much liquid as you can. Discard the solids and refrigerate the custard for at least 6 hours. Freeze according to your ice cream maker’s directions.

{10 Nov 2008} {Tags: , , }