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Though it may sound strange, the sweet flavor of fresh corn is perfect in a dessert.

Martha Stewart Living, August/September 1993

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Yield:
Makes 5 cups
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Ingredients

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Directions

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  • 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.

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  • Remove cobs and scrape with the dull side of a knife into saucepan; discardcobs. 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 tocoat 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.

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