Corn Ice Cream

I haven’t posted recipes in a while since I find myself less inspired lately, and not reading a lot of blogs since the demise of google reader.  But there are lots of awesome things at the farmers market.

-1.0 setup and necessary objects

• Buy at least 4 ears of sweet corn
• Have an ice cream maker (I have the $50 cuisinart one where you freeze the bowl, it does the job just fine)
• Boil the corn ears for about 5 minutes – don’t salt the water.
• Cut the corn off the ears, and puree it in a food processor.
• Strain out the solids – but don’t throw them away.

1.0 Corn Ice Cream

Ingredients:

• 12 oz  ________________ cream (~ 1 ¹⁄₂ Cups)
• 1 Cup ________________ corn juice
• ¹⁄₄ Cup _______________ corn solids
• ¹⁄₃ Cup  __________________ sugar
• 2   _________________________ eggs

Instructions:

• Combine the corn juice, corn solids, and most of the cream in a saucepan.  Heat till it starts to bubble.
• Meanwhile, in a mixer with the whisk attachment, whisk the eggs and sugar.
• Once the cream mixture is hot, and the eggs are thick and fluffy, carefully and slowly pour the cream into the eggs while mixing on low.
• Add the mixture back to the saucepan and heat on medium, stirring constantly, until the mixture gets thick.  This should take about 5 minutes, or until the mixture reaches ~130°F
• Turn the heat off, and fill a bowl with ice water (to make an ice bath to chill the mixture), and return the mixture to the original mixing bowl.
• Stir in the remaining cream, and chill.
• Once cool, refrigerate until the mixture is cold.
• Churn in your ice cream maker according to the instructions (or really, like 25 minutes).
• Scoop out and freeze.
• Serve with some seasonal fruit – I did peaches and raspberries, with a little sugar and some bourbon.