Corn Milk Ice Cream
 
 
Ingredients
  • Ice Cream:
  • 4 ears corn, husks removed
  • 2 cups milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • Pinch salt
  • 6 egg yolks
  • 1 cup heavy cream
  • 1 tablespoon light rum
  • Caramelized Blueberry Sauce:
  • ½ cup sugar
  • 1 pint blueberries
  • Juice of 1 lemon
Instructions
  1. To make the ice cream: slice the kernels off the corn cobs and place in food processor. Puree for 5 minutes, until corn is well pureed. Strain through a fine mesh strainer- this should yield about 1 - 1 ¼ cups corn “milk.”
  2. In a medium, saucepan, bring corn milk, milk, and sugar to a boil over medium heat. Remove from heat and stir in vanilla and salt.
  3. In a small bowl, whisk the egg yolks, then slowly stream in about a cup of the milk mixture, whisking constantly. Add the yolk mixture to the saucepan and return the saucepan to medium heat, stirring constantly. Heat until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  4. Pour the custard through a fine mesh strainer, then add the cream and rum. Cool the custard to room temperature, then cover and refrigerate until well chilled, at least 4 hours. Churn chilled custard in an ice cream maker according to the manufacturer’s instructions.
  5. To make the caramelized blueberry sauce: heat the sugar in a medium saucepan over medium heat, stirring occasionally, until sugar melts and begins to caramelize - it will turn amber in color and begin to smell slightly smoky - about 8 to 10 minutes.
  6. Add blueberries and lemon juice- the sugar may form clumps, but they will eventually dissolve. Cook, stirring constantly, until sugar has dissolved, the blueberries have released their juices, and the sauce has thickened, about 10 minutes. Remove from heat and cool.
  7. To serve, top a scoop or two of ice cream with a couple tablespoons of the cooled blueberry sauce.
Recipe by Allons-Eat! at https://www.allonseat.com/corn-milk-ice-cream/