sweet corn ice cream with salted cornflake crunch

Name: sweet corn ice cream with salted cornflake crunch
Ingredients: 4 ear corn; 2 cup heavy cream; 1 cup whole milk; 2/3 cup sugar; 1/2 tsp kosher salt; 5 whole egg yolk; 1/2 tbsp vanilla bean paste; 3 cup cornflakes; 1 tbsp milk powder; 1/2 tsp kosher salt or sea salt; 1/3 cup melted butter; 2 tbsp honey

Serves 1

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sweet corn ice cream with salted cornflake crunch

tiktok.com

Serves 1

Directions

1Add the milk, cream, 1/3 cup sugar, salt, corn kernels and corn cobs to a medium to large sauce pan.
2Bring to a light simmer (don’t boil!).
3Remove from heat, let cool and then cover and let steep for at least 3 hours to overnight in the fridge.
4Discard the cobs and blend the mixture in a high powered blender until as smooth as possible.
5Strain into a fine mesh sieve and use a spatula to press and get as much liquid as you can from it.
6Add back to the sauce pan and gently warm the strained mixture over low heat until just warm.
7In a separate bowl, whisk together the egg yolks and 1/3 cup sugar until combined and smooth and lighter/paler in color.
8Slowly whisk in 1 cup of the warmed strained corn cream into the eggs to temper them.
9Whisk the yolk mixture back in with the rest of the corn cream base and cook over medium low heat until thickened slightly, enough to coat the back of a spoon.
10Remove from heat, stir in the vanilla bean paste, and chill overnight.
11Preheat oven to 350 F. Mix all cornflake crunch ingredients together in a bowl, spread out on a baking sheet and bake until golden brown. Remove and let cool before using.
12Pour the base into your chilled ice cream machine and churn.
13Serve immediately or transfer into a freezer-safe container, pop into the freezer for 4-6 hours and then scoop and serve. Top with the cornflake crunch and a little drizzle of olive oil.

Ingredients

4 ear corn
2 cup heavy cream
1 cup whole milk
2/3 cup sugar
1/2 tsp kosher salt
5 whole egg yolk
1/2 tbsp vanilla bean paste
3 cup cornflakes
1 tbsp milk powder (optional)
1/2 tsp kosher salt or sea salt
1/3 cup melted butter
2 tbsp honey

Equipment

sauce panhigh powered blenderfine mesh sievespatulabowlice cream machinebaking sheet

Tips

You can strain the base one more time after adding vanilla bean paste if you are worried about clumps.
Serve with a drizzle of olive oil.

sweet corn ice cream with salted cornflake crunch

Serves 1

tiktok.com

sweet corn ice cream with salted cornflake crunch

tiktok.com

Serves 1

Directions

1Add the milk, cream, 1/3 cup sugar, salt, corn kernels and corn cobs to a medium to large sauce pan.
2Bring to a light simmer (don’t boil!).
3Remove from heat, let cool and then cover and let steep for at least 3 hours to overnight in the fridge.
4Discard the cobs and blend the mixture in a high powered blender until as smooth as possible.
5Strain into a fine mesh sieve and use a spatula to press and get as much liquid as you can from it.
6Add back to the sauce pan and gently warm the strained mixture over low heat until just warm.
7In a separate bowl, whisk together the egg yolks and 1/3 cup sugar until combined and smooth and lighter/paler in color.
8Slowly whisk in 1 cup of the warmed strained corn cream into the eggs to temper them.
9Whisk the yolk mixture back in with the rest of the corn cream base and cook over medium low heat until thickened slightly, enough to coat the back of a spoon.
10Remove from heat, stir in the vanilla bean paste, and chill overnight.
11Preheat oven to 350 F. Mix all cornflake crunch ingredients together in a bowl, spread out on a baking sheet and bake until golden brown. Remove and let cool before using.
12Pour the base into your chilled ice cream machine and churn.
13Serve immediately or transfer into a freezer-safe container, pop into the freezer for 4-6 hours and then scoop and serve. Top with the cornflake crunch and a little drizzle of olive oil.