corn, corn on the cob, Toppings
Sweet Corn Ice Cream
I’m in my happy spot! Summer’s bounty is at it’s peak – fresh tomatoes, green beans, peaches, berries and…
CORN!
We love corn at our house and eat it every chance we get and I’m also searching for new ways to cook with it. I’ve made cornbread, lobster corn chowder, cheddar corn chowder, my Hubby’s corn casserole, corn salad, corn cakes and of course, grilled corn. Imagine my delight when I saw a recipe for corn ice cream on the New York Times food section!
Had to, had to make it!
My family was curling up their noses at even the mention of it. I was out to prove them wrong.
And I sure did…they can’t keep out of the freezer!
It’s fairly easy to make –
Start by cutting the corn off of 4 ears of corn.
Put the cobs and corn in a pot with the milk and cream (yes folks, it is rich!). Bring to a boil and let sit for an hour for the corn flavor to infuse the cream. After an hour, remove the cobs and using an immersion blender, blend the corn kernels into the cream until smooth. Return mixture to heat and bring to a simmer.
Mix egg yolks, sugar and vanilla paste together in a separate bowl. You will need to introduce the warm cream mixture into the egg by slowly adding a cup of the milk mixture into the yolks first before combining the yolks with the milk in the pot. You don’t want those yolks curdling on you! Cook until thickened for about 10 minutes.
This is the tedious part – you need to remove the solids by pressing the custard through a sieve until the the cream is pressed through.
Chill the mixture for several hours. The custard is now ready to turn into ice cream in your ice cream maker. Follow manufacturer’s directions.
Top this delight with a fresh blackberry topping and you’ll be singing SUMMER!
- 4 ears fresh corn, shucked
- 1½ cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 6 large egg yolks
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla or vanilla paste
- ¼ cup sour cream
- 2 sprigs lemon verbena or ½ teaspoon grated lemon zest
- 1½ cups blackberries
- Using a large knife, slice the kernels off the corn cobs and place in a large saucepan.
- Break cobs in half and add to pot along with milk, cream and ½ cup sugar.
- Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
- Using an immersion or regular blender, purée kernel mixture.
- Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, ⅛ teaspoon salt and ¼ cup of sugar.
- Add a cup of hot cream mixture to yolks, stirring constantly so they don’t curdle. Add yolk mixture to saucepan, stirring.
- Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
- Pass custard through a fine sieve, pressing down hard on the solids.
- Discard solids.
- Whisk in sour cream until smooth.
- Let custard cool in an ice bath, then cover and chill for at least 4 hours.
- Freeze corn mixture in an ice cream maker according to manufacturer’s directions.
- Serve with blackberries and syrup on top.
- BLACKBERRY SAUCE:
- In a small saucepan, combine 5 tablespoon sugar, lemon verbena (or zest) and ¼ cup water and bring to a simmer.
- Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes.
- Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn’t fall apart.
- Let cool, then discard verbena.
