Sweet Corn and Black Pepper Ice Cream
Beth Kirby | {local milk}
Photo by Beth Kirby
- Serves
- 3 cups
Creamed corn is a well established Southern tradition, as is corn roasted with salt and black pepper. These two meet in this surprising dessert that reinvents those side dish staples as a rich, creamy frozen treat. The corn is roasted before infusing the cream to give it an even more robust corn taste. You have to try it to believe it. It's a revelation!
Ingredients
- 3 ears of corn
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 3 tablespoon light brown sugar
- 5 egg yolks
- 3/4 cup white sugar
- 1 cup heavy cream
- 2 cup whole milk
- 1 teaspoon fresh grated black pepper
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Directions
- Step 1
Heat oven to 450° F.
- Step 2
Cut kernels off of cob, halving and reserving the cobs, and toss it all with the olive oil, salt, and brown sugar on a sheet tray. Roast at 450° for 10-15 minutes or until corn has begun to caramelize.
- Step 3
Meanwhile, whisk the white sugar with the egg yolks until thick, pale, and creamy.
- Step 4
Once corn is done, heat milk and cream together in a large stockpot over medium until just steaming and bubbling around the edges but not boiling. Add the corn, cobs and all.
- Step 5
Bring corn and cream mixture to a simmer. Once simmering, remove from heat, cover, and let steep 15 minutes.
- Step 6
Remove cobs, strain liquid into a clean bowl, pressing on solids to get the most out of it. Clean out the pot and add the milk mixture back into it.
- Step 7
Little by little whisk some of the hot milk mixture into the egg yolks to temper them. After you've added about 1 cup of hot milk and the yolks are warm, pour it slowly into the rest of the milk mixture, stirring constantly.
- Step 8
Cook this custard until it's thick enough to coat the back of a spoon. Strain one more time into a clean bowl, stir in the black pepper, cool, and refrigerate covered for at least 3 hours and up to 8 until completely chilled.
- Step 9
Churn in an ice cream maker according to manufacturer's instructions. When done, pour into a container, place plastic wrap directly on the surface, and chill in the freezer to set.