Salty Sweet Corn Ice Cream
By stancec44
From Empellon! Use with his waffle cone recipe (Under Salty Sweet Corn Ice Cream Sandwiches).
- 1
Ingredients
- 2 cups whole milk
- 3 cups fresh corn kernels sliced from 3 ears, cobs reserved
- 1 cup heavy cream
- 1/3 cup sugar
- 1 tablespoon kosher salt
Preparation
Step 1
Combine the milk, corn kernels and cobs in a medium saucepan over medium heat. Once bubbles appear at the edges of the pan, cook for 8 to 10 minutes. Remove from the heat, cover and let the corn steep in the milk for 1 hour.
Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the milk and corn kernels to a blender; purée for 3 to 5 minutes, until smooth.
Wipe out the saucepan, then add the heavy cream, sugar and salt, stirring to incorporate.
Pour the puréed corn mixture through a fine-mesh strainer directly into the saucepan’s cream mixture, discarding any solids. Place over medium heat; cook for 7 to 9 minutes, making sure the sugar has dissolved.
Strain through the fine-mesh strainer (again), into a storage container. Cover and refrigerate until well chilled, about 2 hours or, preferably, overnight. This is your ice cream base.
Whisk the chilled base, then pour into the container of an ice cream machine. Churn according to manufacturer’s directions. For a soft consistency, the ice cream can be served right away. Or transfer the ice cream to a freezer-safe container, cover and freeze for 2 to 3 hours.