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Saturday, June 5, 2010

Sweet Corn Ice Cream



From the kitchen of One Perfect Bite...An unintended consequence of a search for meatless meals led me to Rick Bayless' Frontera website. I, of course, found my way to his desserts, where I stumbled on this remarkable recipe for sweet corn ice cream. This is not a bait and switch. The ice cream is actually made with sweet corn that is given a flavor boost with an injection of orange liqueur, cinnamon and fresh lime juice. My curiosity got the best of me and I had to give it a try. To my amazement, this actually works and the finished ice cream does have a faint, barely perceptible, but pleasant, corn flavor. I'm told this ice cream is common in many parts of Mexico. What makes this version a bit different from the others, is that the corn is pureed and the custard strained so there are no small irritating bits of corn in the finished ice cream. While I tried this as a curiosity, I will make it again. I used thawed frozen, shoe peg corn to make this batch of ice cream. I'd like to try this with fresh corn to see if it affects flavor in a major way. We have family members and friends who would enjoy its taste and the novelty of sweet corn ice cream. You might, too. Here's the recipe.

Sweet Corn Ice Cream
...from the kitchen of One Perfect Bite, courtesy of Rick Baylis

Ingredients:

2 to 3 ears fresh sweet corn
1-1/2 cups half-and-half
4 egg yolks
3/4 cup + 2 tablespoons sugar
1-1/3 cups heavy cream
1/3 cup evaporated milk
A scant 1/2 teaspoon ground cinnamon, preferably Mexican cinnamon
2 tablespoon orange liqueur, preferably Gran Torres
1 tablespoon fresh lime juice

Directions:
1) Set up a double boiler: Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring a pot of water to a boil over high heat while you're preparing the custard base.
2) Cook base: Husk corn and pull off all the silk. Cut kernels from ears and measure 2 cups. Scoop into a blender and add half-and-half. Blend until smooth. In a 3-quart stainless steel bowl, stir together egg yolks and sugar until thoroughly combined. Add corn mixture and whisk to combine thoroughly. Reduce temperature under the pot of boiling water to maintain a gentle simmer. Set bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes. Custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) Pour the base through a medium-mesh strainer into another bowl (preferably stainless steel for quick cooling).
3) Cool base: Fill a large bowl halfway with ice. Nestle custard bowl into ice and whisk regularly until completely cool. Refrigerate if not using immediately.
4) Finish base, freeze ice cream: Stir heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm. Yield: 1-1/2 quarts.

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Leche Asada - One Perfect Bite
Flan - Rasa Maylasia
Julia Child's Creme Caramel - Gratinee

59 comments:

ButterYum said...

Fascinating ice cream variation. I'm so glad you mentioned the corn bits were strained out of the custard - otherwise I would have passed this one by. The family will get a kick out of it.

Have a great weekend.

:)
ButterYum

M @ Betty Crapper said...

Looks interesting.
Maybe I need to try this before I attempt homemade corn tortillas again. I figure if I try enough different corn recipes the gods of maize will shine on me and I will have corn tortilla success.

The Words Crafter said...

very interesting...reminds me of eating corn raw from the garden as a child (my friends think I'm weird)-I would like to try this!

Regina said...

Another favorite. Yummy.
Enjoy the weekend Mary.

Martha said...

Sounds interesting!

Rachel said...

That is a very novel flavour... Am curious to know how it tastes...

Chele said...

Looks like a really tasty scoop of ice cream - just not sure my adventerous side has quite developed to sweet corn ice cream yet. I'm sure if someone fed it to me without me knowing though I would have a change of heart ;0)

Sonia (Nasi Lemak Lover) said...

I wish I can have this now, weather here is super hot. Have a nice weekend.

Food, Fun and Life in the Charente said...

Novel variation, I love ice cream and I love corn so........ Diane

Kitchen Butterfly said...

I'm making this......as soon as I lay my hands on farm fresh corn! It looks lovely

♥Sugar♥Plum♥Fairy♥ said...

Very v Interesting,must find my way to dat site too!!!
U come up with lods of ideas galore for us and introduce us to some really good deliciousness!
IF am ever in Mexico, will definately look out for this!!!
Super weekend to u!!!

Sushma Mallya said...

wow what a lovely icecream, that too made of sweet corn, really superb one and very interesting mary..

Joy said...

How wonderful! I can well believe it would work! I want to try it too! This is really exciting!

Allie and Pattie said...

How funny! I was actually looking at a similar recipe yesterday. Some years back, I stayed in Mexico for 3/4 of a year and this was indeed often served. One woman in particular made some that was incredibly delicious - and no, I sadly didn't get the recipe. I will have to try this version
xoxo Pattie

Debinhawaii said...

Looks great! I have a recipe tagged for a sweet corn and basil ice cream that looked interesting to me--I'll have to look and see if that one is strained too. ;-)

From the Kitchen said...

I would like to make a test run of this to see how it might work for a dinner party we're planning later this summer--when fresh corn is in the market. And, speaking of markets, our farmers' market opens this morning. I have bags in hand and will be off shortly.

Have a nice weekend Mary.

Best,
Bonnie

PeggyR said...

This is something definitely different! I'm glad you had a nice birthday!

Rosadimaggio63 said...

Hi Mary,
non ho mai assaggiato il gelato al mais...
proverò anch'io a prepararlo per assaggiare questo gusto così nuovo !
Felice sabato :-)

Julie said...

This looks delicious. A couple of weeks ago I made a note to try a corn dessert. This just might be the one. Fresh corn will be abundant here soon. Have a great weekend.

Big Dude said...

That sure is interesting - would have never thought of it, but it looks delicious

Joanne said...

Sweet corn ice cream sounds so unique! It is going on my list of ice cream recipes to make this summer. I know I would love it!

CaSaundraLeigh said...

What a difference from the usual ice cream flavors! I am always trying to brainstorm new flavors, but corn has never crossed my mind!

Angie's Recipes said...

A very unique ice cream! I have never had or seen ice cream made with sweet corns before.

Sophie said...

Waw!! I have never geard from swwet corn ice cream before but this is a neat & grand idea, dear Mary!!

Waw!! The ice cream looks absolutely fantastic!!

♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸ said...

this is one of my favorite flavors... we have this flavor in the Philippines as well... and we also have on a stick growing up my parents had an ice cream kiosk and guess what's always missing in their inventory? hahaha yeah the sweeet corn ice cream on the stick... my sibs and i could eat a box full of these...

reading your post transported me back in time mary... now im nostalgic hahahah. have a good weekend!

bellini valli said...

Corn is very sweet so I can see where it would make good ice cream Mary. This would be a very special way to WOW your guests during corn season.

Biren said...

Sweet corn ice cream is also found in Asia. Very yummy indeed!

Chef E said...

Never have tasted it, but heard about it, and I can imagine the flavors- I am making maple brown sugar bacon ice cream today, and will post at a later date, but I only indulge into flavors like this otherwise I do not really eat ice cream...beautiful photo!

Martha said...

Rick Bayless is amazing with his combination of Latin flavors. Happy P.S. and June, Mary.

Salsa Verde said...

Sweet corn ice cream, sounds weird but, I believe, must be delicious!!
Love,
Lia.

Jeannie said...

I have eaten corn ice cream before but with the corn bits in it. I found ithy quite delicious. Yours are strained of the bits...now that would be even more yummy!

Susi said...

I'm totally intrigued. I had a couple of people request corn ice cream on my blog post yesterday as well and I had never heard of it before. The recipe you chose looks fantastic!

Cooking with Kait said...

What a great creation. I love sweet corn.

Lucie said...

Sounds like a very interesting flavor that I'd love to try!

Kristen said...

This is definitely a new one for me! There are so many variations of ice cream, I shouldn't be surprised someone thought of it. Yours looks lovely.

A SPICY PERSPECTIVE said...

What a crazy and wonderful idea! I think I would REALLY enjoys this!

Jessica@Sugar High said...

Wow, what an interesting flavor for ice cream! Corn is my FAVORITE veggie! I think this ice cream would taste great, thanks for sharing!

Pam said...

Rick Bayless never disappoints! I'll have to try this!

belle said...

Hi mary!, There is a sustainable thai restuarant/market/school, called Thai Fresh, here in Austin that makes a lovey corn ice cream. It is sweet and salty and very nice but I would probably like it better without the kernals. I am so flattered that you visited my blog! thank you so much for you sweet compliments. I will be waiying your return... Your blog is a yummt treasure and I am especially keen on the looks of the carmalized onion, blue cheese, and walnut pizza!

Sarah said...

Thanks so much for your kind comments on my blog! We don't get much (aka any, really) feedback, so it totally completely and thoroughly made my day! However did you find us?

This ice cream sounds wonderful. The Shake Shack had corn ice cream last July and it was surprisingly like custard and very delicious. I've never made ice cream before, but someday I'll have to try. Your whole blog is giving me lots of new cooking ideas.

Thanks again! Enjoy your weekend!

Jen_from_NJ said...

You definitely have inspired me to try again with homemade ice cream. This would be great following a Mexican inspired meal.

A Canadian Foodie said...

What -what what what? I just might try it. I love experimenting and trying unusual flavours... but, I need an occasion to make it for so it will actually get eaten... or at least, tasted. It looks like you achieved a perfect texture and a lovely ice cream. You will make it again, you say... yet, were not too enthusiastic about the flavour profile. Maybe that has left me excited and curious, but hesitant? I am not sure. I have a new friend who is from Mexico, and we will be cooking together soon. I will ask her about this, and maybe I will do it then.
GREAT NOVEL idea.
:)
Valerie

Michael Toa said...

This recipe brings back a lovely childhood memory for me. My mom made a similar ice-cream like this when I was a kid. It was delish.
I hope you had a great birthday Mary. Enjoy the rest of your weekend.
Michael

tasteofbeirut said...

Mary

Bravo for trying something so unusual (for our palates) here; I think that anytime ice cream is made using the basic custard and a good flavoring like this orange liqueur, it will be delicious. Love that pale yellow color.and I trust Rick Bayless good taste 100%

DailyChef said...

I've never heard of this before. Wow...it looks so good! My brother is in love with corn and ice cream--I'll be sure to pass this along.

Lisa said...

I have wanted to make corn ice cream for sometime. I will try your recipe. Just had an amazing Brentwood Creamy Corn soup last night at dinner.

Kerstin said...

What a unique ice cream - it sounds delightful!

Claudia said...

It's actually amazing what you can make delicious gelatos and ice creams from. I love corn custard - so corn ice cream would be the next step - best I suppose when the sweet corn comes in.

Fresh Local and Best said...

I've seen garlic ice cream and rhubarb ice cream, but never corn. This is such an intriguing recipe! I am especially sure that this is a great recipe since it comes from Rick Bayless. Thanks for sharing!

My Little Space said...

You had me drooling over this, Mary! How I love the natural sweetness of corn flavour ice-cream. Really refreshing!
Kristy

Joyce said...

Now this is unique!
Joyce

Lori said...

Very unique- I would love to try this.

scrambledhenfruit said...

This intrigues me! I've never had or even heard of sweet corn ice cream. But I love corn pudding which has most of the same ingredients, so it is probable that I'd love this as well. My brother grows the BEST sweet corn, and I'm definitely going to try this when it comes in. Thanks Mary, for sharing this recipe!

Imburton said...

I had sweet corn ice cream on top of a polenta cake at the restaurant Uchi in Austin, Texas. One of the BEST desserts I have ever had. Thanks for this recipe!

-Kelly
http://imburton.com

susan said...

Mary-I love fresh corn and I love ice cream---the two together??? I really can't even imagine. How does someone even come up with this? I trust you, so I may give it a try. A novelty at the very least!

triplescoopdesserts said...

Very cool. Never would have thought to use Corn as an Ice Cream flavor. That crazy Rick Bayless..... uncovering all those Mexican delights.

Foodessa said...

Mary...how strange...I remember seeing and commenting on this sweet corn ice-cream...or maybe I'm in the clouds about it.
Anyhow...I'll be adding it to an ice-cream line up I'm preparing soon.
Very intriguing recipe you've shared with us. Thank you.

Ciao,
Claudia

Heather said...

I tried the corn ice cream at the farmer's market recently and it was just to die for. Though personally i loved the corn kernals in it. The flavor was just devine and unexpected. YUM!

Anonymous said...

I made this ice cream yesterday using fresh farm grown corn. I used Cointreau as the orange liqueur.

Observations: Excellent flavor, subtle flavorings taste like Oaxacan rice pudding. I might dial back the whole cream since this calls for 2 TBS of liqueur.

I'm a little surprised there weren't any other commenters who made the recipe, I was hoping to read others' comments who made this ice cream.

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