Fresh corn ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh corn kernels; (cut from about 6 |
| ; large ears) | ||
| 2 | cups | Heavy cream |
| ¼ | cup | Granulated sugar |
| 2 | cups | Milk |
| 2 | tablespoons | Bourbon |
| 9 | larges | Egg yolks |
| ¾ | cup | Firmly packed light brown sugar |
Directions
In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, pure the corn mixture and strain the pure through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil.
In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
Makes about 1½ quarts.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.