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Mexican Street Corn Ice Cream

yield: 10 total time: 620 minutes

Ingredients

1/4 teaspoon ground pepper
1 tablespoon queso fresco grated
1/4 teaspoon ground cayenne pepper
4 sweet corn cobs, kernels cut off, cob cut into 2 inch pieces
3 cups whole milk
2 teaspoons kosher salt
1 cup sugar
8 egg yolks
2 cups heavy cream
1 teaspoon ground pepper

Nutrition

Calories : 400 calories
Carbohydrate : 32 grams
Cholesterol : 255 milligrams
Fat : 28 grams
Fiber : 1 grams
Protein : 7 grams
SaturatedFat : 16 grams
Sodium : 550 milligrams
Sugar : 25 grams

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