Helado De Elote Recipe

Inspired by Xochi

Time4h

Serves4

corn custard ice cream, blue corn atole, corn cookie, Texas blue corn whiskey-infused ice cream

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Ingredients

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1
Prepare the Corn Custard
In a medium saucepan, combine the fresh corn kernels, milk, and heavy cream. Heat over medium heat until the mixture is warm but not boiling. Remove from heat and let it steep for 10 minutes.
2
Blend the Mixture
After steeping, transfer the corn mixture to a blender. Blend until smooth. Strain through a fine mesh sieve into a clean saucepan to remove the corn solids.
3
Create the Custard Base
In a separate bowl, whisk together the egg yolks and sugar until pale. Gradually whisk in the warm corn mixture. Return to the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
4
Add Flavorings
Remove from heat and stir in the vanilla extract and blue corn flour. Mix until well combined.
5
Chill the Mixture
Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6
Churn the Ice Cream
Once chilled, add the Texas blue corn whiskey to the custard mixture. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
7
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
8
Serve and Garnish
Scoop the Helado de Elote into bowls, garnish with corn cookies, and enjoy!