When I used to have television, the only thing my tv was ever set to was the Food Network. Most of the shows were pretty lousy, but I would watch rerun after rerun of Iron Chef America. Honestly, it never got old. A secret ingredient would be dramatically revealed in the beginning of the show, and some of the best chefs in the world would meet to battle, masterfully executing plate after plate of overly complex food. But come time for the dessert course, they would usually be stumped. Being short on time, they would usually resort to stuffing the secret ingredient (anything from asparagus to pork) in the infamous ice cream machine, most known for churning out trout ice cream.
Both inspired and horrified by the ice cream creations on the show, I went out and bought myself a Cuisinart ice cream maker on Craigslist for twenty bucks. I wanted to experiment with odd flavored ice creams, and although the thought of any other sort of meat or vegetable based ice cream leaves a bad taste in my mouth, when I came across corn ice cream, I thought, “Hey, there might be something there.” The more I thought about it, the more it made sense. Corn is comprised mostly of rich, sweet milk, which wouldn’t at all be out of place in ice cream.
So seeing that corn is in season, I picked up three ears of corn at the grocery store and made corn ice cream. And it was surprisingly, really, really good. And best of all, it tastes like summer.
Tip: Best Way to Get Corn Off The Cob
Want to know the least messy way to get corn off the cob?
1. Place a large bowl on a towel (to prevent slipping)
2. Put a small ramekin or bowl upside down in the bowl
3. Firmly hold the corn cob on top of the ramekin, with the flat side down.
4. Carefully slice the kernels off the cob with a sharp paring knife
Be proud that for once, corn kernels didn’t fly all over your kitchen
The recipe calls for slicing the cob into one inch pieces, which I’m not sure is completely necessary if you’re using a large stockpot. The cobs are difficult to cut, so be careful. I ended up cutting as much as I could, then snapping the rest off.
up eating the strained out parts – it tasted like a warm corn pudding.
scoopable texture after five minutes.
Corn ice cream is perfect on a hot summer day. It’s refreshing, in season, and full of flavor. And don’t worry, it’s not vegetable-like at all. Maybe it’s just me, but I think it tastes like condensed milk. Yum.
Sweet Corn Ice Cream
From Gourmet Magazine
3 ears of corn, kernels cut from cobs and cobs chopped (1-inch pieces)
1 qt whole milk
1 cup heavy cream
1/2 cup sugar
5 large egg yolks
equipment: an ice cream maker
Cook corn kernels with cobs, milk, cream, and sugar in a large heavy saucepan over low heat, stirring occasionally, until sugar has dissolved. Simmer, uncovered, 1 hour.
Discard corn cobs. Purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids).
Lightly beat yolks in a large bowl. Slowly add hot corn mixture, whisking. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170ºF on an instant-read thermometer (do not let boil).
Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard at least 6 hours.
Freeze custard in ice cream maker, in batches if necessary. Transfer to airtight containers and put in freezer to firm up, at least 3 hours.