Sweet Corn Ice Cream
Sweet fresh summer corn, nutty brown butter, and decadent ice cream… why haven’t we thought of this before?
Equipment
Ingredients
- 2 large ears fresh sweet corn
- 2 cups (475mL) heavy cream
- 1 cup (235mL) whole milk
- ⅔ cup (90g) white sugar
- 2 tablespoons salted butter
- 1 tablespoon dark brown sugar
- 5 large egg yolks
- Several gratings fresh nutmeg
- 1 pinch kosher salt
Optional: Maple-glazed bacon, popcorn
Step by Step Instructions
Step 1
- Slice the kernels from the cobs, reserving both the kernels and the cobs.To a large, heavy saucepan, add the cream, milk, and sugar. Whisk to combine, add the cobs, and scald over medium. Set aside to steep for 20 minutes. This is your ice cream base.
Step 2
- In a heavy skillet, heat the butter until it begins to brown. Add the corn kernels and brown sugar, and sauté for 2-3 minutes or until the corn begins to soften. Set aside.
Step 3
- Now return to your ice cream base. Remove and discard the cobs.Add the sweet corn mixture, and purée to a smooth consistency with an immersion blender or in a traditional blender.Use a fine-mesh sieve to strain out the solids, especially if not using a high-powered blender, like a Vitamix.
Step 4
- Temper the egg yolks by adding the ice cream base, ¼ cup at a time, while whisking. Once you have added in about 1 cup of base, return the yolk mixture to the large saucepan, and whisk to combine. Add the salt and several gratings of fresh nutmeg.
Step 5
- Heat the mixture over medium-low, whisking constantly, until thickened (the mixture will coat the back of a spoon). Remove from heat.
Step 6
- Allow to cool to room temperature and store in the fridge. When ready, freeze in an ice cream maker according to the manufacturer’s instructions.Garnish with maple-glazed bacon and/or popcorn, and for an extra treat, top with warm Maple-Bourbon Butter Sauce.
