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.
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