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Mexican Street Corn Ice Cream

yield: 10 total time: 620 minutes
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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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