Illinois · Dessert
Illinois Sweet Corn Ice Cream
- Intermediate
- 4 h
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a floral thread lifting the aroma.
Ingredients
- 4 ears sweet corn, kernels and cobs
- 500ml cream
- 250ml milk
- 150g sugar
- 5 egg yolks
- Pinch of salt
- 1 tsp vanilla
Equipment
Ice-cream churner
The skills inside
Tempering a custardChurning ice cream
The words inside
Allergen screen
Found: dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Simmer the corn kernels and broken cobs in the milk and cream 20 min, then discard the cobs. 20 min
- Blend the mixture and strain, pressing hard to extract the corn flavor.
- Whisk the yolks with the sugar and salt, temper in the hot corn cream, and cook to 82C.
- Strain, add the vanilla, and chill thoroughly.
- Churn and freeze until firm.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Tempering a custard 59 recipes
- The hot liquid went into the eggs a little at a time with constant whisking, and only then did everything go back to the pot.
- The heat under it stayed gentle throughout and it was never allowed to boil.
- Stirred continuously and right into the corners of the pan, where it thickens first and sets unnoticed.
- Judged by behaviour: it thickens enough to coat the back of a spoon and hold a clean line when a finger is drawn through it.
- Taken off before it looks finished, and strained. Residual heat carries it the rest of the way, and a custard held on the heat until it looks right arrives past right.
Where it goes wrong The hot liquid went in too fast, or the pot went back over full heat to save time. The yolks set into threads before they could thicken smoothly, and a scrambled custard does not come back; straining hides a little of it and nothing hides the rest.
At the Table
- The Pour
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The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
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