by dymnyno
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Expand2 ears YELLOW corn Ask a question about this ingredient
2 cups milk( I used non fat) Ask a question about this ingredient
1/2 cup cream Ask a question about this ingredient
1/2 cup sugar (ultrafine) Ask a question about this ingredient
4 egg yolks(large) Ask a question about this ingredient
4 tbs clarified butter Ask a question about this ingredient
Cut the kernels from the cobs.
Ask a question about this stepPut the kernels and the cobs in a large pot.
Ask a question about this stepAdd the milk, cream and sugar.
Ask a question about this stepBring the mixture to a boil and then turn off the heat and let the mixture infuse for at least 30 minutes. Remove the cobs.
Ask a question about this stepPour the mixture into a food processor or blender and liquify until smooth . Then strain the mixture through a sieve and return to the pot.
Ask a question about this stepWhisk the egg yolks.
Ask a question about this stepHeat the corn mixture and then spoon a large spoonful into the egg yolks slowly while whisking the yolks.(temper)
Ask a question about this stepSlowly add the mixture back into the pot and cook for a few minutes as it thickens.
Ask a question about this stepAdd the clarified butter and continue to stir.
Ask a question about this stepRemove from the heat and cool completely.
Ask a question about this stepThen using an ice cream maker , follow directions to complete making ice cream. It looks gorgeous with a dollop of bright red jalapeno jam.
Ask a question about this stepDo you think this recipe could be made into a nice little sweet corn pudding? It could be baked in ramekins and served with grilled chicken or meat. Or fish. Or vegetables (I am a vegetarian.). For this I would decrease the sugar. Your thoughts?
Oh yum! Very creative and I can't wait to try it.
wowow...what a recipe that is different from any that I have tasted before and it is so just what I want for the big weekend . While everyone else is slaving over a hot grill roasting corn I will be spooning this nectar straight from the bowl. Do you make a barbeque rib flavor too?
I made this today,the recipe was easy to follow and came out beautiful.
At first my family was all EWW,but gamely tried it.They Loved it!
I will make this again for a Labor Day cookout I am planning .
Thanks for a great recipe.
Bravo and very creative! It tastes like summer.
Busy with company, I missed this until now - wow, what a show-stopping recipe! Never would have come up with such a creative concoction...
ps. Thumbs up!
Mary, I've been playing around with my ice cream maker all summer (I made cucumber ice cream!) and had it in mind to do something very similar to this, but we're so busy at work this month that I don't have time to think about cooking much less create recipes. Love this!
Love it! I can't wait to try it.
What an incredibly cool (no pun intended) and creative idea!! I've had garlic ice cream, of course at the Gilroy garlic festival some years ago, and surprisingly liked it, so I know that vegetables can make really interesting ice creams. Love this idea!
Thanks...I have never made ice cream before so this was a difficult recipe for me to create...lots of thought about fat content and the balance of all the ingredients.
Major congrats to you on attempting something so creative for your first foray into ice cream making. You're right, there's a lot of balancing involved in the flavor, fat and sugar. I'm substituting honey and/or agave nectar for granulated sugar these days for all my ice creams and sorbets and I could see honey with this one. Really great job, Mary.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Probably...the ingredients are the same.