Sweetcorn ice cream

Sweetcorn ice cream

By
From
Cantina
Makes
1 litre
Photographer
Chris Middleton

The natural sweetness of corn is delicate and lovely. Here it makes a delicious ice cream that you could serve on its own or with stewed fruits. It goes very well with Rhubarb & corn cobbler.

Ingredients

Quantity Ingredient
12 large egg yolks
55g caster sugar
4 corn cobs, kernels removed and husks retained
310ml pouring cream
250ml full-cream milk
50ml liquid glucose
2 teaspoons vanilla extract
pinch sea salt
1 vanilla bean, split and seeds scraped

Method

  1. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk until pale and creamy.
  2. Combine the corn kernels and husks with the cream, milk, glucose, vanilla extract, salt and vanilla bean and seeds in a medium saucepan. Set over low heat and allow to simmer gently for 10 minutes.
  3. Remove the husks and vanilla bean. Transfer the mixture to a food processor or blender and process until smooth.
  4. Strain through a fine-mesh sieve.
  5. Gradually pour the hot corn liquid into the egg yolk mixture, stirring continuously to combine.
  6. Transfer to a clean saucepan and gently warm over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, or the temperature reaches 85°C on a sugar thermometer.
  7. Pour the custard into a stainless steel bowl and set it over a larger bowl of iced water, stirring, to chill rapidly. Refrigerate for 30 minutes.
  8. Once chilled, pour the corn custard into an ice cream machine and churn as per the manufacturer’s instructions.
  9. Transfer to an airtight container and freeze for at least 4 hours, or until firm, before use. Store in an airtight container in the freezer for up to 6 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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