Monday, July 14, 2014

Sweet Corn Ice Cream

When I was 11, my family moved from Indiana to Utah so I pretty much consider myself a Utahn, but a couple things from the Midwest did seem to stick.
Number 1 being my appreciation and love for good, fresh corn on the cob.  Number 2 is probably my overuse of butter, but that's not really one worth harping on.

Even though I get made fun of for it, my favorite ice cream flavor is vanilla.  I will always choose vanilla.  Always.  I don't even like chocolate ice cream.  However; when you're a hoosier, I'm pretty sure it's illegal to not be intrigued by corn flavored ice cream, or corn flavored anything for that matter.
Sweet corn ice cream is not the type of dessert you're going to load up on and eat mindlessly while watching TV.  It's more the type of desert to serve after a dinner party.  Just 2 smallish sized scoops per person.  Maybe throw it in a fancy sundae dish.  Take small bites and savor it.

Recipe slightly adapted from Always Order Dessert
1 1/2 c. heavy cream
3 1/2 c. whole milk, divided
3 ears of corn, shucked and broken in half
1/2 c. + 2 Tbsp. sugar
1 vanilla bean, split and seeded
1 tsp. salt
3 Tbsp. corn starch

1.  In a stockpot, combine cream, 3 c. milk, corn, vanilla (bean and seeds) over low heat.  Simmer for 30 minutes, stirring occasionally.  This will let the flavors from the vanilla bean and corn come together.  Turn the heat off.

2.  Remove the corn from the cream and slice the kernels from the cob.  Put the kernels and the cobs back into the cream base.  Mix in sugar and salt and stir until dissolved.  Cover and let cool to room temperature.

3.  Remove the husks and vanilla bean.  Use an immersion blender or transfer in batches to a blender and puree until smooth (as smooth as you can get it).

4.  Pour through a fine strainer or cheese cloth to get out all of the pieces of corn.  Set aside.

5.  In a small bowl, mix together remaining 1/2 c. milk with corn starch until well combined.  Add this to the ice cream base and place over medium heat.  Stirring constantly, cook until it thickens (4-5 minutes).

6.  Place a piece of plastic wrap directly on the surface of the ice cream and refrigerate for 3-4 hours (or overnight).

7.  Follow the instructions for your ice cream maker and serve right away (will be soft) or freeze.

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