Happy Fourth of July! Today is the day for cookouts and homemade ice cream. If you are looking for a new recipe for your holiday party, corn ice cream could be the answer. The recipe begins with a cooked custard base that is cooled before making the ice cream giving you a perfectly creamy, scoopable treat. The ice cream itself tastes similar to vanilla but with a subtle corn flavor. Studded with kernels of corn and salted nuts, it is unique enough to attract those looking for something new yet familiar enough to make the traditionalists in your family happy (it tastes a little like Butter Pecan).
Corn Ice Cream with Salted Nuts- makes 3 1/2 cups
My mom gave me this recipe from a set of recipes found at a yard sale. The recipe can be doubled or tripled if needed.
1 ear corn
1 cup whole milk
2 cups half-and-half
1/4 cup granulated sugar
1 cup brown sugar, packed
2 egg yolks, lightly beaten
1/4 tsp vanilla extract
3/4 cup chopped salted walnuts or pecans
Scrap the corn kernels into a pot. Place the cob in the pot along with 1 cup milk. Cook on low heat 30 minutes. Discard the corn cob. Add the half and half and sugars to the corn mixture. Cook on low, stirring frequently, until it comes to a simmer. Temper the egg yolks by slowly adding 1/2 cup of the corn mixture to the yolks while whisking vigorously. Then slowly add the tempered yolks to the corn mixture in the pot, whiskly as you do so to prevent the eggs from cooking. Cook on medium until slightly thickened. Remove from the heat. Add the vanilla. Pour the mixture into a separate bowl to cool. Place it in the refrigerator until completely cool. This mixture can be made a day ahead, if desired.
Process the mixture in an ice cream machine according to the manufacturer's directions. When almost finished, add the nuts and finish processing until firm. Enjoy as a soft serve ice cream straight from the machine or place the ice cream in the freezer for a few hours for a firmer set.