Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Thursday, June 21, 2012

Two Great Summer Tastes That Go Great Together

Are there two better tastes of summer than sweet corn....

... and ice cream?

This recipe brings those two flavors together, in a wonderful way.

Sweet Corn Ice Cream 

4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
9 large egg yolks

1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour.
2. Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don't curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
3. Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer's directions.

Ice cream is being seen in lots of non-traditional flavors - basil, bacon, goat cheese, cucumber and even jalapeno (I am definitely trying that this summer as soon as our crop comes in), to name a few.... though not all together of course.  Would you make a non-traditional flavor?  Or are you all about the tried and true?

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