Two truly great things to love about Ohio are summer sweet corn and Jeni's Ice Cream. When Jeni paired the two in her cookbook
Jeni's Splendid Ice Creams at Home I
knew the recipe would be a winner, and it is. You definitely taste the
corn, the sugary sweet best parts of it in my opinion! If you haven't
had a chance to make it to a Jeni's location, try out this recipe and
see how great her ice cream is.
Makes 3-4 cups
Step 1: Gather ingredients
You'll need:
an ice cream maker
1 ear sweet corn, husked
2 cups whole milk
1 Tbsp. plus 1 tsp. cornstarch
1 1/2 ounces (3 Tbsp.) cream cheese, softened
1/4 tsp. fine sea salt
1 1/4 cups heavy cream
2/3 cup granulated sugar
2 Tbsp. light corn syrup
Step 2: Prepare ice cream base
Prep:
Slice the kernels from the corn cob, then "milk" the cob by scraping it
with the back of your knife to extract the liquid; reserve the kernels
and liquid.
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese and salt in a medium bowl until smooth.
Fill a large bowl with ice and water.
Cook:
Combine the remaining milk, the cream, sugar, corn and juices, and corn
syrup in a 4-quart saucepan, bring to a rolling boil over medium-high
heat, and boil for 4 minutes.
Remove from the heat and force the mixture through a sieve into a bowl,
leaving the corn 'cases" behind. the leftover corn makes
an excellent snack, or even a great treat for pooches!)
Return the mixture to the saucepan and gradually whisk in the cornstarch
slurry. Bring back to a boil over medium-high heat and cook, stirring
with a heatproof spatula, until slightly thickened, about 1
minute. Remove from the heat.
Chill:
Gradually whisk the hot milk mixture into the cream cheese until smooth.
Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the
sealed bag in the ice bath. Let stand, adding more ice as necessary,
until cold, about 30 minutes. I find it
easiest to pour the base into a ziploc supported by a 4-cup measuring
cup. Then I cover the bag with ice in the cup and stick it in the
freezer for half an hour.)
No comments:
Post a Comment