corn ice cream with caramelized corn and raspberries
Remember when I told you to save the corn cobs if you could? This is why!
Corn ice cream, oh yes I did. (I’m obviously not the only one who has done this, but it was a first for me!)
Farm-fresh creamy milk infused with the “milk” of the inner cob, the warm cinnamon complement this sweet ice cream and will please your guests after a Labor Day crab feast (if you’re from Maryland like me) or just on the terrace of your apartment building (if you’re like me living in NYC right now). I added caramelized corn and fresh raspberries my friend David from Z Food Farm gave me on top, but for a more savory flavor, some spiced pecans or a bit of ancho chili and candied bacon would also work. Right Jessica?
Corn Ice Cream (makes 1 quart)
3 cups of whole milk, separated
3-5 corn cobs
1/2 cup organic cane sugar
1/4 cup honey
pinch of salt
6 egg yolks
1 tablespoon vanilla extract
for caramelized corn:
1 cup corn
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of salt and pepper
1 cup of fresh raspberries, blueberries, blueberries or spiced pecans
1. Scrape the corn’s “milk” into a medium pot. Cut or snap the cobs in half and fit into the pot and add 2 cups of milk to the pot. Bring to a boil. Once it boils, turn off the heat and let the milk steep for 1 hour.
2. To set up for the custard base, make an ice bath with ice and cold water in one large bowl. Fit another small bowl into it with 1 cup of milk in it and a sieve on top.
3. Once the milk mixture has steeped, remove the cobs, scraping any milk that may have gone into the kernel grooves. Add the sugar and honey to the milk. Warm the milk to almost a simmer.
4. In a small bowl, whisk the egg yolks, salt, vanilla and cinnamon. Add about 1 cup of the warmed milk mixture to the egg mixture whisking constantly. This is tempering and warming the yolks so when you add it back to the milk, you won’t get scrambled eggs. Leave that for Sunday morning.
5. Add the tempered egg and milk mixture back to the pot and continue to stir until it thickens. To check to see if it’s done, see if it coats the back of a wooden spoon. If it does, you’re good!
6. Strain the mixture through the sieve into the cool milk. Let this mixture cool in the water bath. When cool, transfer to a container and chill for 8 hours or overnight until cold.
7. Once the custard is completely cold, add to your ice cream machine and process as per the manufacturer’s instructions. Transfer to a freezer safe container and freeze until serving.
8. For the caramelized corn, add the corn, maple syrup, spices and 1 tablespoon of water to a medium saute pan. Cook over medium low heat until the syrup dissolves and the corn is coated with the spices and the syrup’s sticky.
Serving: If you want to freeze it with the corn and raspberries in the ice cream, layer the parts together when you transfer the ice cream to a freezer safe container. On the other hand, and what can give a fresh flavor, when you serve it, layer the parts or just sprinkle the corn and berries on top.