July 31, 2012
Sweet Corn Ice Cream
I love fair food! Country Fairs are one of my favorite past times in the summer. The Dutchess County Fair and the Ulster Country Fair are so much fun and a great way to spend time with the family. So much to see and so much to eat and so many different types of foods to eat. I've always been drawn to food that no one else wants to try first. I'm positive that Andrew Zimmern and I could be best buddies. I totally believe in his catch phrase that if it looks good, I eat it. I draw the line at live things, but cook it and its down the hatch baby!
When I started seeing recipes floating around the blogosphere for sweet corn ice cream I was intrigued, and I got it in my mind to make it. Sweet corn ice cream is deliciously amazing! This recipe in particular is made utilizing a can of creamed corn but you could certainly use fresh corn. The corn flavor definitely comes thru and there is a hint of graininess to it but it is like eating a corn muffin type of feeling. It really is good with morsels of corn bits and cream flavors, almost buttery in taste.
Sweet Corn Ice Cream
2-1/2 cups honey cornbread mix
1-1/2 cups whole milk
1-1/2 cups heavy whipping cream
1-1/4 cups granulated sugar, divided
1 can (14.75 ounces) sweet corn cream style*
Whisk together cornbread mix, whole milk, creamed sweet corn, and 3/4 cup sugar in a large pot over medium high heat. Heat, whisking continuously, until mixture is noticeably thickened. Remove from heat, pour into a large bowl, and cover with plastic wrap. Refrigerate mixture overnight.
Whip 3/4 cup heavy whipping cream to soft peaks, gradually adding remaining 1/2 cup sugar. Fold whipped cream into chilled corn mixture. When you are ready to churn the ice cream, fold in remaining 3/4 cup heavy whipping cream into the ice cream base. Add the mixture to an ice cream maker and churn and freeze according to the manufacturer’s instructions.
Freeze 3-4 hours for soft-serve consistency, or 6+ hours for harder consistency. Store tightly covered with plastic wrap.
*Note: For flavor purposes, it is virtually imperative to use sweet corn, not regular corn.
Source: adapted with some changes from The Knead 4 Speed blog.