My waxing poetic about food continues with yet another summer-inspired recipe. This time the star ingredient is corn. Being originally from a major corn producing state, corn is inextricably linked with summer for me. The landscape surrounding my parents’ house is framed by endless rows of lanky corn that transition from pastoral green to pale gold as the seasons progress. Corn stands are predictable fixtures along the suburban roads and no BBQ is complete without corn on the cob, the Robin to the Batman of steaks or ribs or chicken. These days my feelings about corn are more polarized given its stealth ability to show up in just about everything in our food supply. But whatever war I wage against corn fed meat and HFCS nothing beats fresh sweet corn in the summertime. This recipe moves corn from its sidekick status and brings it to the forefront of the dish. If you’ve never tried corn in a sweet preparation before this may be the recipe to help you reconsider. It’s my homemade version of a fabulous sweet corn ice cream that I first tried under the Palapa Azul brand at Whole Foods. My version recreates everything I loved about the original, but with less guilt using an adaptation on the Canyon Ranch Ice Cream recipe. A combination of low fat milk and half and half may make this lower in calories and fat, but you still get all the sweet, subtly nuanced flavors of the corn. The result is an ice cream that tastes just like sweet corn, but in a creamy form, with the cream and milk providing the perfect luscious stand in for butter.
You might be tempted to use this ice cream as the base for a sundae or a companion for a baked dessert, but resist the urge! This is one scoop that is better solo since the flavors are so delicate they can easily get lost.
Yields 10 1/3 cup servings
Adapted from Canyon Ranch’s base Ice Cream recipe Ingredients:
-2 ears fresh corn, shucked
-1 1/2 cups low-fat milk
-1/2 cup half and half
-1/2 cup evaporated cane juice
-1/4 cup beaten egg yolks
Method:
Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, half and half, and 1/4 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour. Remove cobs.
Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot milk to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.
*Note: If I made this again (and I am sure I will) I probably would have added some salt into the mix. It does a great job of enhancing flavors and when I make this again you can be sure it will be included.
{ 2 trackbacks }
{ 23 comments… read them below or add one }
Ooh.. interesting… I’ve never heard of this before!! Sounds yummy and I second the salt! Will have to work on this… I almost always use coconut milk as a base… I wonder if this would completely overwhelm the flavor??
Guava – I was actually wondering that myself. I’m trying to do a better job of suggesting vegan substitutions I think might be appropriate. I would be a little worried that the coconut would muddle the flavor. It might still come through but it wouldn’t be as clean a flavor.
This sounds so delicious. I can imagine a little sweetness from the corn in ice cream. Yum! Too bad I don’t have an ice cream maker. Maybe something we’ll be able to fit in our new kitchen.
Elina – Do you have a kitchenaid mixer? If so I highly recommend the ice cream bowl attachment. I always have it ready and waiting for me and it makes preparing ice cream a breeze because it usually takes up space in my freezer not on my counter.
I’ve never heard of corn ice cream! How delicious this must be!
Corn Ice Cream sounds very unique and must be just delightful! I will definitely be giving it a try!
How wild and wonderful can ice cream get? This is for the adventurous and I just love the idea!
Reeni – It is really delicious. One you try it, it really makes sense as an ice cream flavor.
Natasha – Thanks.
Kim – I often feel I prepare a lot of “safe” foods so I’m flattered to think of something I’ve made as wild and wonderful. So thanks.
I have never thought of using corn in a dessert style recipe. I wonder if I am brave enough to try this? I am, indeed, intrigued….
Rhubarb – Now that I’ve tried it in ice cream I’m definitely curious to try it in more. I think you are braver than you think.
Gawd, this makes me want to buy an ice cream maker. I’ve tried to resist the urge, only because I fear what it will do to my hips and waistline. But I can almost taste how milky sweet this is. It’s definitely calling out to me, “Make me! Make me! Get an ice cream maker!!”
Carolyn – I know what you mean, although I will say that the beauty of an ice cream maker is that you can make low fat ice creams that are a million times more flavorful than what is found in the store.
Wow, I just bought some corn and was thinking about making some corn chowder. I’m sold, I’m going give this ice cream a try. Asian desserts use a lot of corn in their sweets so I bet ice cream is pretty good choice. I’ve never seen this flavor at Baskin Robbins
Jackie – Hahahah. I haven’t seen this flavor there either, but they should definitely consider it. It captures summer so perfectly.
I love this! Sweet corn ice cream sounds so delicious and unique!
Sounds perfect for the heat this week in Boston!
Fresh365 – Exactly. Heat and humidity call for ice cream.
Just saw a sweet corn ice cream on Iron Chef, and it sounded really interesting.
I saw that episode too and absolutely loved it Duo Dishes.
oh my gosh, i totally am going to try this
sounds delish!
Shannon – You definitely should. It’s a great use for farmer’s market corn.
Thanks for posting this – I have been looking for a corn ice cream recipe that didn’t call for NINE egg yolks!
Art – You’re very welcome. This recipe is pretty friendly on the waistline and still has a great texture.