Foodies are always ruining everything. Let me explain: I used to think good food meant fresh ingredients prepared simply. Then I started watching Chopped, and now I can’t open the fridge without wondering how I’m going to mix those leftover egg rolls into my chocolate cake. This anxiety toward the unusual (ooh, that’s good—write that down) spills over into the plates of my favorite restaurants and chefs. And since I don’t think you should foam filet mignon or serve bull-testicle marmalade at your Michelin-starred restaurant, I’m the luddite.
And maybe I am. I’d much rather be sincere than clever and authentic rather than interesting. But, disclaimer declaimed—y’all, I did put corn into my ice cream. As far as outrageous flavors go, this recipe certainly doesn’t take the egg-roll cake. What I love about our version, though, is the . . . well, corn. I’ve eaten some corn ice creams where, between each bite, I have to convince myself (much like the emperor re: his clothes) that I really can taste the corn. Not so here—this ice cream brays at you like Tina Fey in 30 Rock, proudly sharing that what’s lodged between her teeth is, in fact, CORN! (on a side note, you should really see that episode. Am I mixing metaphors if I call her a peach?)
I’m also serving this on a biscuit with blackberry coulis as part of Buttertooth’s Friendsgiving celebration at Cookspace Hawaii on 11/22. If you don’t know what I’m talking about, don’t worry—you soon will, as we’ll be plugging the hell out of it in the next three weeks. Tickets are $85, Hawaii readers, but well worth it considering all the food and swag we’ll provide. I’m talking sweat pants that say BUTTERTOOTH right on the rear. And iPads.*
So haul out your ice cream machine—or go buy an ice cream machine—and get to churning. Pretty soon you’ll be wondering what else you can fit in there.
*Definitely not either.
- 3 large or 4 small ears white corn, shucked
- 2 cups heavy cream
- 1 cup half-and-half
- ¾ cup sugar
- pinch of coarse salt
- 6 large egg yolks
- Cut kernels from cobs and transfer to a saucepan. Break cobs in half and add those as well. Add 2 cups heavy cream, 1 cup half-and-half, ½ cup sugar, and pinch of salt and bring contents to a boil. Allow to cool slightly and discard cobs.
- Transfer contents to a large bowl and blend with an immersion blender (or regular blender alternatively).
- Whisk together egg yolks and remaining ¼ cup sugar. Slowly add corn mixture to yolks to temper the eggs, being careful not to scramble. Return entire mixture to saucepan and cook over medium-low heat, whisking constantly, until custard thickens and coats the back of a spoon (approximately 10 minutes).
- Strain mixture through a sieve into a bowl; discard solids. Refrigerate mixture for at least four hours.
- Churn custard in an ice cream maker per machine instructions. After ice cream thickens, transfer to a storage container and freeze until firm.
- 1 cup fresh blackberries
- ½ cup sugar
- ¼ cup limoncello
- 1 tbsp fresh lemon juice
- Combine berries, sugar, limoncello, and lemon juice in a sauce pan and reduce over medium heat until desired consistency (I prefer mine thick and syrupy).
- Transfer to a food processor and blend until smooth. Strain through a sieve and cool before serving.