Dessert for 8

Sweet Corn Ice Cream

Name: Sweet Corn Ice Cream
Total time: 550 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups sweet corn kernels; 1 cup heavy cream; 2 cups whole milk; 1/3 cup light brown sugar; 1 tsp vanilla; 1/2 tsp salt; 5 egg yolks; 1/2 lb bacon; 1/3 cup cacao nibs (optional)

$5.25for 4550 minServes 8

Sweet corn and cream make a smooth ice cream base with brown sugar, vanilla, bacon, and optional cacao nibs.

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Corn kernels, 10 oz$0.09/oz typical	10 oz	$0.90Typical price
	Heavy cream, 8.25 oz$0.22/oz typical	8.25 oz	$1.83Typical price
	Milk, 17 oz$0.04/oz typical	17 oz	$0.68Typical price
	Eggs, 5$0.30 each typical	5	$1.50Typical price
	Bacon, 0.75$6.49 each typical	0.75	$4.33Typical price
	Nuts and seeds, 0.75 oz$0.70/oz typical	0.75 oz	$0.52Typical price
Total for the servings shown		$10.49

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap milk for almondabout $0.01/oz more at typical prices

Pantry staples you likely have

Syrups, molasses, powdered sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

550 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

American Gluten-free Budget Desserts Summer

Typical price

$1.31 per serving$5.25 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
1/3 cup light brown sugar
1 tsp vanilla
1/2 tsp salt
5 egg yolks
1/2 lb bacon
1/3 cup cacao nibs (optional)

Steps

Cook the bacon in a skillet over medium heat for 10 minutes, then crumble it.
Simmer the corn, milk, cream, brown sugar, vanilla, and salt in a saucepan over medium heat for 15 minutes.
Blend the warm corn mixture until smooth, then strain it into a clean saucepan.
Whisk the egg yolks, slowly add the warm mixture, and cook over low heat for 10 minutes until it reaches 160 F.
Cool the custard for 15 minutes, then refrigerate it for 4 hours.
Churn the custard for 20 minutes, adding the bacon and cacao nibs during the last minute.
Freeze the ice cream for 4 hours before serving.

Main ingredient on sale this week? See what to make with bacon on sale.