My garden produced a few lovely ears of corn this year. Of course I roasted a few ears to eat straight off the cob, but I thought it would be fun to experiment and think outside the husk. So I made a few garden-flavored ice creams. If you aren’t a fan of curry, you don’t need to add it. Next year I plan to plant more corn since you only get about two-three good ears per stalk.
Curried Corn Ice Cream
An original TPP Recipe – All rights reserved
Makes 1 ½ quarts ice cream
Electric ice cream machine and one frozen tub (freeze the tub for at least 24 hours before using)
1 cup whipping cream
2 cups nonfat milk
1 teaspoon Madras Curry powder
¾ cup sugar
6 egg yolks
360 grams/2 cups freshly cooked corn (about 2 ears)
Infuse: In a two quart sauce pan, combine the cream, milk, and curry powder. Bring to a boil.
Cream: Meanwhile, using a stand mixer and paddle attachment, whip the sugar and egg yolks until thoroughly blended, pale in color, and ribbon-like.
Temper: When the cream comes to a boil, turn off the heat. Temper the eggs by ladling about a half cup of hot cream over the egg mixture. Quickly whisk the cream into the eggs. Repeat.
Bloom the Custard: Transfer the curried egg mixture back into the sauce pan. Turn the heat to medium and constantly stir the custard until thickened. (A flat-edged, slotted wooden spoon works well.) The custard needs to be hot enough to cook the egg yolks without scrambling them. It’s best to cook just under the boiling point. The mixture will swell and become thick. I’ve coined this as ‘blooming the custard’. Add the fresh corn and heat through. Purée with an immersion blender.
Strain: Use a wire mesh sieve to strain the custard into a mixing bowl. Use your strainer of choice to make the custard as chunky or smooth as you desire. (A chinois is recommended if you want a smooth-textured ice cream.)
Chill and Churn: Place the bowl over another bowl of iced water and stir constantly to cool. For best results, the custard should be thoroughly chilled. Pour the chilled custard into the frozen ice cream tub and churn about 20-30 minutes or per your manufacturer’s instructions. Cover the ice cream with cling wrap and store in the freezer until firm.