“July Peaches & Cream Corn Ice Cream with Fresh Picked Blackberries”
I first tasted corn ice cream in Quintana Roo, Mexico a few years ago. I have never forgotten the rich, sweet fresh corn flavored frozen dessert and have often tried to recreate it. I have used various recipes that I have found on-line and in cookbooks but I found them all too fussy & too lengthy (it shouldn’t be rocket science). This week while at the Farmer’s Market buying some fresh corn I had a “corn ice cream epiphany” and came up with this recipe that is as good as my first tasting. Try this recipe which is simple and uses Peaches & Cream corn and you will be just as seduced by the taste as I have been.
To Make Fresh Corn Ice Cream:
1. I used an electric ice cream freezer. Whatever freezer you use prepare it according to the instructions that came with your freezer.
2. Shuck & clean the silk from 4 ears of sweet corn such as Peaches & Cream or Silver Queen. Using a sharp knife, cut corn from ears into a bowl. Then scrape each with the knife to “milk” the corn. Save one ear & cut into smaller pieces and set aside.
“shuck, silk, cut, scrape, milk”
4. Remove pan from heat & take cobs out of mixture & throw away. Puree corn mixture in a food processor.
5. Pour pureed mixture through a mesh strainer sitting over a glass bowl. Use a rubber scraper to press liquid out.
6. Into bowl of corn-milk liquid add 3/4 cup turbinado or raw sugar & 2 tsps vanilla extract. Stir until sugar is dissolved. Add in 1/2 cup cream & blend. Pour mixture into a measuring cup…you should have about 2 1/2 cups liquid. If you do not then add more cream to make this amount. Cover & chill for at least one hour before making ice cream. The raw sugar & vanilla will give the mixture a caramel color.
7. Freeze corn mixture in ice cream freeze according to directions until creamy-frozen.
It is very hard to describe the subtle deliciousness of this ice cream. It is unique in the creamy sweet corn flavor with a hint of vanilla which is all rounded out by the raw sugar.