Sweet Corn Ice Cream
I know that the sound of sweet corn ice cream might bring on some doubts and even some funny faces. If there’s anything I have learned about super bizarre sounding food on really great restaurant menus is that it’s going to taste insanely amazing. I tried this at a once restaurant here in downtown West Palm Beach, called Le Jardin. It was an eclectic restaurant meant for adventurous palates. Since they closed down I was left sad that I may never be able to indulge in this treat again. But lo and behold, not all is lost. In my adventures in the kitchen I have sought to replicate this tantalizing ice cream for some time now and I figured fall is the best season within which to enjoy it. It’ll make a great addition to any Thanksgiving menu. Enjoy!
Sweet Corn Ice Cream
Ingredients
2 cups frozen corn kernels
1 cup milk
2 heavy cream
2/3 cup sugar
1/2 teaspoon sea salt
3 large egg yolks
Prepare
1. Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
2. Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
3. Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
4. Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don’t let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
5. Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
6. Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer’s instructions (took about 25 minutes in mine).
7. Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
- 2 cups frozen corn kernels
- 1 cup milk
- 2 heavy cream
- 2/3 cup sugar
- 1/2 teaspoon sea salt
- 3 large egg yolks
- Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
- Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
- Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
- Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don't let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
- Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
- Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer's instructions.
- Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
