Corn is, without a doubt, one of the most versatile and indispensable crops in the world. Originally hailing from Mesoamerica, this golden kernel has made its way to nearly every cuisine on our planet. From the hearty polenta in Italy to the nutritious tortillas in Mexico, the adaptive qualities of corn have inspired generations of culinary adventurers.
The beauty of corn lies not just in its nutritional value but in its ability to transform. The golden kernels can be boiled, grilled, baked, steamed, or processed into a range of products. It's both a humble side dish and a star in its own right. And just when you thought you knew everything about this grain, the culinary world throws a curveball in the form of... corn ice cream!
The idea of turning a staple ingredient like corn into a sweet treat like ice cream might seem a bit unorthodox. But it's precisely this combination of the familiar with the unexpected that often yields the most memorable gastronomic experiences. Corn naturally has a sweet undertone, and in a creamy, frozen setting, this sweetness truly shines.
Imagine: the creaminess of freshly churned ice cream, interspersed with the nutty flavor of roasted corn kernels, topped off with a hint of salt to balance it all out. Every bite is a harmony of textures and flavors; the silky ice cream contrasted with the light crunch of corn.
This adventure into the world of corn reminds us of the boundless possibilities of food. It encourages us to look beyond traditional cooking boundaries and broaden our culinary horizons. Corn ice cream is a perfect example of how an ingredient, however commonplace, can be transformed into an exquisite and unexpected delicacy.
Corn Ice Cream
| Category: | Desserts |
| Cooking Time: | 30 min |
| Portions: |
4
|
| Kitchen: | International Cuisine |
| Cost Range: | Cheap |
Ingredients:
-
500 ml Whole milk
-
250 ml Cream
-
150 gr Fine sugar
Instructions:
- Corn Preparation: If using fresh corn cobs, remove the kernels from the cob with a knife. If using canned corn, ensure it's well-drained.
- In a saucepan, combine the corn kernels and milk. Heat this mixture over medium heat until it's almost boiling. Remove from heat and let it infuse for 30 minutes.
- Puree the corn-milk mixture using a hand blender or in a regular blender until smooth. Strain the mixture to remove any large chunks or skins. Pour the strained mixture back into the saucepan.
- Add the heavy cream to the corn-milk mixture and heat over medium heat.
- In a separate bowl, whisk the egg yolks and sugar together until light and creamy.
- Slowly, while stirring, pour the warm corn-milk mixture into the egg mixture. This process is called 'tempering' and it allows the eggs to slowly warm up without curdling.
- Pour this combined mixture back into the saucepan and heat over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon (make sure it doesn't boil).
- Remove from heat, add the vanilla, and let the mixture cool completely.
- Once cooled, pour the mixture into an ice cream maker and follow the manufacturer's instructions to make the ice cream.
- Transfer the ice cream to an airtight container and place it in the freezer to set fully, usually at least 4 hours or overnight.
- Serve in bowls or ice cream cones and enjoy!
Tip: For added flavor and texture, you can add roasted corn kernels just before the ice cream mixture is fully set in the ice cream maker.
