Sweet corn ice cream with peach compote and bourbon caramel
by ExpertRaccoon
2 Comments
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ExpertRaccoon
1/2 cup (125ml) whole milk
3 ears of sweet corn A pinch of salt 3/4 cup (150g) sugar 1 vanilla bean, split lengthwise 2 1/2 cups (625ml) heavy cream 6 large egg yolks
shuck corn and remove kernels by cutting
Heat the milk corn kernels, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
Strain out the corn kernels from the mixture and blend until homogeneous. Recombine by Straining corn puree into milk mixture and squeezing to remove as much juice as possible (use a cheesecloth if available), To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
2 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
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1/2 cup (125ml) whole milk
3 ears of sweet corn
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 1/2 cups (625ml) heavy cream
6 large egg yolks
shuck corn and remove kernels by cutting
Heat the milk corn kernels, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
Strain out the corn kernels from the mixture and blend until homogeneous. Recombine by Straining corn puree into milk mixture and squeezing to remove as much juice as possible (use a cheesecloth if available),
To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula.
Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
NOTE: this recipe is adapted from David Lebovitz book [the prefect scoop](https://www.davidlebovitz.com/vanilla-ice-cream/)