Friday, August 28, 2009

Corn Ice Cream

I know what you’re thinking… “Oh no she DIDN’T!” To which I’ll say… Oh yes I did!

I have some really interesting ice cream recipes bookmarked. One of the earliest weird ones I was intrigued by, was this corn ice cream. I thought I’d probably never get to make it, because WHO ELSE, besides me, would be interested in eating it? I was talking about all the flavors I wanted to try with my coworker, and she expressed interest in the corn flavor. And it just so happened I had (oops) forgotten her birthday.

That same week her & I discussed ice cream, we got our CSA share, and it had corn. It was meant to be. I made the ice cream, and was able to give her a large container of it for her belated birthday.

Whenever people ask what it tastes like, all I know to say is “It tastes like corn, ice cream.” It’s creamy & smooth like ice cream, but not too sweet. And it really does taste like corn. So it’s almost like frozen, creamed corn, except WAY better. It definitely has a fresh, seasonal, and earthy taste. When I eat this, I think of summer as a kid. Running through the maze of the cornfield with the boy next door; family reunions at my great grandma’s; being given the task of shucking a whole bag full of ears of corn on the front step. This is an ice cream truly unlike any other. It’s definitely a dessert, don’t fool yourself into thinking this is your vegetables for the day. It’s ice cream, just not like any you’ve had before.


Corn Ice Cream

from Gourmet


3 ears of corn, kernels cut from cobs and cobs chopped (1-inch pieces)
1 qt whole milk
1 cup heavy cream
1/2 cup sugar
5 large egg yolks


Cook corn kernels with cobs, milk, cream, and sugar in a large heavy saucepan over low heat, stirring occasionally, until sugar has dissolved. Simmer, uncovered, 1 hour.

Discard corn cobs. Purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids).

Lightly beat yolks in a large bowl. Slowly add hot corn mixture, whisking. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170ºF on an instant-read thermometer (do not let boil).

Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard at least 6 hours.

Freeze custard in ice cream maker, in batches if necessary. Transfer to airtight containers and put in freezer to firm up, at least 3 hours.

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