Sweet Corn Ice Cream

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I scream, you scream,  we all scream for ice cream!

Yeah we all know that little jingle and I never really understood it. Why are we screaming for ice cream? that’s not necessary. Unless your 6 years old and your parents tell you no because it before dinner. Then by all means throw a tantrum, kick and scream until you get that damn ice cream!

I’m back to blogging after taking 2 weeks off to work on the site (which I hope you noticed!) and test out more recipes. If you love tofu stay tuned because I have a few good recipes coming this way shortly.

Bad news is summer is coming to an end. I hope that if you had off the last few months from school or work you enjoyed it because it’s back to reality for you. Good news is, fall is around the corner which means Halloween, cooler weather, colors of leaves changing on the trees, sweatshirts and football! Before summer ends, head to the nearest farmers market or grocery store and pick up the last of the corn for the season. This is the best time to get it and make what may be your last batch of ice cream! I’ve discovered that (local) honey and blueberries garnished on top of this ice cream is amazing.

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Yield: 1 Quart

Recipe adapted from: Shiho Yoshikawa, Executive Ice cream Chef at Sweet Rose Creamery

Mise en Place:

-3 Ears Corn, shucked

-1 1/2 Cups Whole Milk

-2 Cups Heavy Cream

-1 Tablespoon Honey

-1/2 Teaspoon Salt

-1/2 Cup Granulated Sugar

-5 Egg Yolks

 

Additional Tools:

-Ice Cream machine

-pot

-Ice bath

-Vita mix or blender

-Mesh Strainer

 

Method of Prep:

-Shave the kernels off and keep the cobs.

-In a large sauce pan, bring milk, cream, honey, kernels and cob to a boil. Turn off the heat and let infuse for 30 minutes.

-Discard the cobs.

-In a blender, puree the mixture until smooth, approximately 3 minutes.  Strain through a fine mesh strainer.

-Whisk together sugar and yolk to a pale creamy color in a bowl. Slowly pour blended corn mixture into the sugared yolk mixture while whisking.

-Put the mixture back into the pot. Cook over low/medium heat. Bring to a custard (165 degrees).

-Strain into another bowl and cool over an ice bath. Chill overnight in the refrigerator.

-Next day, churn it according to the directions on your ice cream maker.

Enjoy!

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Published by

Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 photo journalist and writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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