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Suggest a better descriptionIn a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, pure the corn mixture and strain the pure through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturers instructions. Makes about 1 1/2 quarts. Gourmet August 1993
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Serving Size: 1 Serving (1649g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4972 | ||
Calories from Fat: 3738 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 415.3g | 554 % | |
Saturated Fat 173.3g | 866 % | |
Monounsaturated Fat 169.8g | ||
Polyunsanturated Fat 54.8g | ||
Cholesterol 15440mg | 4751 % | |
Sodium 728.3mg | 25 % | |
Potassium 1697mg | 45 % | |
Total Carbohydrate 93.8g | 28 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 93.8g | ||
Protein 203g | 290 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4972
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