Recipe: Sweet Corn Ice Cream (2) (ice cream maker)

SWEET CORN ICE CREAM

1 cup heavy (whipping) cream
1 1/2 cups milk
2 ears sweet corn, shucked, kernels reserved, cobs chopped into 1-inch hunks
1/2 vanilla bean or 1/2 teaspoon vanilla extract
6 egg yolks
1/3 cup plus 1/4 cup sugar

In a small saucepan over medium heat, combine the cream, milk, corn cobs, and vanilla bean (if using vanilla extract, add later). Bring to a simmer. Stir to dissolve sugar. Gently cook for 10 minutes. Remove corn cobs with a slotted spoon.

Whisk the egg yolks and 1/3 cup sugar together in a bowl until pale yellow. Slowly whisk in the hot cream mixture. Whisk until well combined and smooth. Return the mixture to the saucepan and stir over low heat for 1 minute, until it coats the back of a spoon.

Strain the custard through a fine sieve. Stir in the vanilla extract, if using; set aside.

In a small saucepan, bring 1/2 cup water, 1/4 cup sugar and the corn kernels to a simmer, cooking until kernels are soft, about 10 minutes.

Remove from heat and add the corn mixtureto the custard. Allow it to cool in a bowl with a piece of plastic wrap against the top to prevent a skin from forming.

When cool, process in an ice cream maker according to the manufacturer's directions.

Makes about 1 quart
Adapted from Source: Sara Kate

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SWEET CORN ICE CREAM

1 cup 35% cream
1 cup whole milk
1/4 cup plus 2 Tbsp sugar
5 egg yolks
2 ears of fresh sweet corn, shucked

Place cream, whole milk and corn in a small saucepan. Bring to a rolling boil over medium-high heat, stirring occasionally. Once it has come to a boil, take it off the heat and let the corn infuse for 30 minutes.

Blend with a hand mixer, blender or food processor.

In a small bowl, whisk the 1/4 cup plus 2 Tbsp of sugar with the egg yolks until well mixed. Temper the egg yolk mixture by stirring in 1/2 cup of the hot cream mixture.

Once tempered, add the rest of the egg mixture into the cream mixture. Bring the mixture up to 85 degrees C or until it coats the back of a wooden spoon.

Strain the mixture through a fine sieve to remove the corn and cool. Let the mixture sit in the refrigerator over night or until completely cool, at least four hours.

Process in an ice cream maker according to the manufacturer's directions.

Note: I find fresh mint in ice cream to be lovely and refreshing. It is definitely better than the common artificially flavoured and coloured mint ice cream. The mint in the recipe here is infused with milk and cream to create a wonderfully distinct flavour. There are many types of mint. I like using peppermint or spearmint, keeping in mind that peppermint has a stronger flavour than spearmint. Other mints might also taste delicious.

Adapted from Source: Sweet Pleasures