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Puerto Rican Corn Ice Cream Recipe

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Small joint, BIG reputation Caguas, Puerto rico, Puerto
Small joint, BIG reputation Caguas, Puerto rico, Puerto from www.pinterest.com

Description

Puerto Rican Corn Ice Cream is a popular dessert in Puerto Rico that is made from fresh corn, coconut milk, and heavy cream. This ice cream is creamy, sweet, and has a unique texture that is perfect for a hot summer day. It is a refreshing treat that is loved by many Puerto Ricans and tourists who visit the island.

Prep Time

The prep time for this recipe is 20 minutes.

Cook Time

The cook time for this recipe is 10 minutes.

Ingredients

  • 2 cups fresh corn kernels
  • 1 can coconut milk (13.5 oz)
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Equipment

  • Blender or food processor
  • Ice cream maker
  • Saucepan
  • Mixing bowl
  • Whisk

Method

  1. In a blender or food processor, puree the corn kernels until smooth.
  2. In a saucepan, combine the pureed corn, coconut milk, heavy cream, sugar, vanilla extract, and salt.
  3. Cook over medium heat, stirring constantly, for 10 minutes or until the mixture thickens.
  4. Remove from heat and let the mixture cool to room temperature.
  5. Once the mixture has cooled, pour it into a mixing bowl and whisk until smooth.
  6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or until the mixture is cold.
  7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
  8. Transfer the ice cream to a container and freeze for at least 2 hours or until firm.
  9. Serve and enjoy!

Notes

Make sure to use fresh corn kernels for this recipe. Canned corn will not give you the same flavor and texture. You can also add some toasted coconut flakes on top of the ice cream for some extra texture and flavor.

Nutrition Info

This recipe makes about 8 servings. Each serving contains approximately:
  • Calories: 360
  • Fat: 22g
  • Carbohydrates: 40g
  • Protein: 2g
  • Sugar: 34g
  • Sodium: 175mg

Recipe Tips

If you don't have an ice cream maker, you can still make this recipe. After you have chilled the mixture in the refrigerator, pour it into a shallow container and freeze for 45 minutes. Remove from the freezer and whisk with a fork. Repeat this process every 30 minutes until the ice cream is frozen. This will help prevent ice crystals from forming. Make sure to store the ice cream in an airtight container to prevent freezer burn. It will keep for up to a month in the freezer.

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