SWEET CORN ICE CREAM

Sweet Corn Ice Cream

prep time: 15 mins

cook time: 20 mins

chill & freeze time: 12 hrs

 

servings: 16

  INGREDIENTS   

• 3 ears yellow corn, kernels removed from cobs
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup superfine sugar, divided
• 6 egg yolks
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 16 Hawaiian rolls or sweet rolls of choice

  INSTRUCTIONS   

• Place corn kernels (and any excess corn milk), cobs, cream, milk, and half of sugar in a saucepan and simmer until sugar dissolves, about 5 minutes. Remove from heat, cover and allow mixture to steep for 1 hour.
• Remove cobs, pour mixture into a blender and puree. Strain mixture through a fine sieve and pour back into the saucepan. Heat mixture until scalding.
• Place remaining sugar, yolks and salt into a mixing bowl and whisk together until light and fluffy.
• Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling.
• Add tempered yolk mixture to saucepan and whisk together. Allow mixture to scald until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
• Strain ice cream through a cheesecloth lined sieve into a mixing bowl. Place bowl into an ice bath and stir in vanilla extract.
• Allow mixture to sit until room temperature. Cover ice cream and chill in the refrigerator for 8 to 12 hours (overnight).
• Freeze ice cream according to your machine’s manufacturer’s instructions.
• Scoop ice cream into split Hawaiian rolls and serve immediately.

  NOTES