When we went to Brazil we had corn ice cream that was delicious!! The corn ice cream recipe was made with condensed milk and creme de leite. We were planning to make the corn ice cream with a Brazilian flair until we found one at the New York Times that changed Marilyn’s mind!
I LOVE the New York Times! But I have to admit, that their cooking/food/dining section is my favorite….of course! They are really up to date on the latest trends, best restaurants and have great recipes that I have no problem with reposting. This is one of them. Of course I’m putting my own spin on the recipe with a different flavor profile to finish. Now that corn season is in full swing, I have been wanting to do a corn ice cream and the NYTimes had a great recipe. Once you try this you will have a totally different idea of how to make sweet deserts out of savory items. Making ice cream from scratch is one of my all-time favorite kitchen activities for summer. We added to it a crunch with dulce de leche popcorn that was a perfect topping.
4 ears fresh corn, shucked
1 1/2 c. milk
2 c. heavy cream
3/4 c. sugar
6 large egg yolks
1/8 tsp. fine sea salt
1/4 c. sour cream
Slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with the milk, cream and 1/2 c. sugar. Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.
Using an immersion or regular blender, puree kernel mixture. Return mixture to a simmer, then turn off heat. In a small bowl, whisk egg yolks, 1/8 tsp salt and another 1/4 c. 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 mustard thickens enough to coat the spoon, about 10 minutes.
Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours, preferably overnight.
Freeze corn mixture in an ice cream maker according to manufacturer’s direction. Serve with Dulce de Leite popcorn.
Dulce De Leche Popcorn
1 can Dulce de Leite
2 tsp. sea salt
10 c. popped popcorn
Preheat oven to 300F. Line baking sheet with parchment paper.
Combine dulce de leite and sea salt in a small saucepan and bring to a boil, stirring. Cook for 1 minute.
Place popcorn in a large bowl and pour hot dulce de leite over. Stir well to coat.
Transfer to prepared baking sheet and arrange in a single layer.
Bake for 30 minutes. Let cool completely and then break into pieces.
Serve on top of corn ice cream.
Beijos e Tchau!
Ludmilla and Marilyn Chudda