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Sweet Corn Frozen Yogurt

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Level: Easy

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Description

Summer in a bowl. Sweet corn and creamy goat’s milk yogurt make a delicious, grown-up treat. (But feel free to use any yogurt you like.)

Ingredients

  • 4 ears Corn
  • 2-¼ cups Milk, Divided
  • ½ cups Sugar
  • 1 envelope Gelatin
  • ⅛ teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Plain Goat's Milk Yogurt (or Any Plain Yogurt You Prefer)
  • ¼ cups Corn Syrup

Preparation

Shuck and clean corn. Cut the kernels from the ears of corn, scraping the cobs to release milk.

In a blender, combine the corn kernels and 1/2 cup of milk and blend at medium speed for 2-3 minutes until mixture is smooth and creamy.

Combine the corn mixture, remaining milk, sugar, gelatin, and salt in a medium saucepan. Let stand 2 minutes, or until no dry sections remain in the gelatin.

Cook over low heat for 5 minutes or until the gelatin dissolves. Pour mixture through a mesh strainer to remove any remaining corn solids if you want a smoother frozen yogurt. Press down on solids with the back of a spoon to extract as much liquid as possible.

Cool to room temperature, then stir in vanilla extract, yogurt, and corn syrup. Pour into a bowl; cover and chill for at least 8 hours.

Pour into an ice cream machine and freeze according to manufacturer’s instructions.

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