All week I've been reading about how summer is over. It doesn't help that football season started and swimming pools have closed... but it was 96°F in Denver today and it certainly seems to me that it's still the season for shorts and swimsuits, sunglasses and flip-flops, and corn on the cob and ice cream.
Why not combine the two?
When I read Melissa Clark's article about sweet corn ice cream, I was immediately intrigued. I love corn in all forms, but for dessert? In ice cream?
Well, I'm very glad that I gave this recipe a chance. The flavor of the ice cream is intensely corn-y in a really delightful way. It's sweet, but not overly so, and while its refreshing on its own, I think the corn flavor is best cut with another flavor, hence the cherry compote. I think blueberries or blackberries would compliment the ice cream as well. Give this recipe a try before the farm stands close for the year!
Sweet Corn Ice Cream
Recipe from the NY Times
Yield = 1 1/2 pints
Time = 40 minutes, plus at least 5 hours' standing, chilling and freezing
4 ears fresh corn, shucked
1 1/2 cups milk
2 cups heavy cream
3/4 cup granulated sugar
6 large egg yolks
1/4 teaspoon fine sea salt
1/4 cup sour cream
1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and 1/2 cup sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
2. Using an immersion or regular blender, purée kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 1/4 cup of sugar. Add a cup of hot cream mixture to yolks, stirring constantly so they don’t curdle. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
3. Pass custard through a fine sieve, pressing down hard on the solids. This took quite a bit of "elbow grease." I ended up using a plastic scraper and pushing the solids against the sieve in a circular motion. I've included photos above that illustrate the quantity of custard before and after that might be helpful. Discard solids. For reference, I was left with about 5 cups of liquid and about 1 1/2 cups of solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
4. Freeze corn mixture in an ice cream maker according to manufacturer’s directions. Serve with cherry compote (recipe below) on top.
Recipe adapted from
Yield = approximately 3/4 cup
1 cup pitted fresh cherries
(you can substitute another cherry liqueur, brandy, or orange juice)
1/8 cup sugar
1. Bring all ingredients to a boil in a large heavy saucepan; reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Using a slotted spoon, transfer cherries to a medium heatproof bowl.
2. Simmer juices until thick enough to coat the back of a spoon, 15–20 minutes. Pour reduced syrup over cherries. Serve warm.