Corn Ice Cream
Though it may sound strange, the sweet flavor of fresh corn is perfect in a dessert.
- Yield: Makes 5 cups
Source: Martha Stewart Living, August/September August/September 1993
- 4 ears yellow corn, husked
- 2 cups milk
- 2 cups heavy cream
- 8 large egg yolks
- 3/4 cup sugar
- 3 tablespoons bourbon
Cut kernels from cobs. Reserve cobs. In a saucepan (preferably stainless steel) over low heat, combine milk, cream, corn, and corncobs. Cover and simmer for 20 minutes. Remove from heat and allow to stand, covered, for 40 minutes.
Remove cobs and scrape with the dull side of a knife into saucepan; discard cobs. Strain milk mixture. Process kernels in blender with 1/2 cup of the mixture until very smooth. Strain through a fine sieve, discard solids, and set aside.
Return milk mixture to heat and bring to a simmer. In a mixing bowl, beat together egg yolks and sugar. Add 1 cup of the hot milk mixture to egg mixture and stir well. Whisk back into pan and cook over medium-low heat, whisking constantly, until mixture thickens enough to coat the back of a spoon. Immediately transfer to a bowl and cool in an ice-water bath. When cool, stir in bourbon and reserved corn puree. Freeze in an ice-cream freezer according to manufacturer's instructions. Serve with Sorghum Spice Cake.