Fresh corn, eggs, cream and sugar make a smooth, creamy delight!
Author:Tim
Prep Time:20
Cook Time:120
Total Time:2 hours 20 minutes
Yield:1-1/4 quarts 1x
Ingredients
Scale
4 ears fresh sweet corn – shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
8 extra large egg yolks
1/4 tsp vanilla extract
1 TBL vodka – to raise the freezing point
Caramel sauce
Poppycock
Instructions
Slice the kernels and scrape the cobs to release the milk into a large heavy bottom pot, then add the milk, cream and 1/2 cup sugar. Cover and simmer for 20 minutes, stirring occasionally. Turn off the heat and let it steep for 40 more minutes
Place the corn mixture in a blender and puree on medium speed for one minute until very smooth. Wipe out the pot while blending the mixture
Pour the mix through a fine mesh strainer back into the pot, discard the remaining solids and re-heat on low – do not boil
Whisk the egg yolks, the remaning 1/4 cup sugar and vanilla extract together n a bowl
Take a cup of the hot corn mix into the yolks while whisking constantly to temper the eggs, then drizzle the egg yolk mixture into the pot of creamy corn mix while stirring constantly to avoid curdling the eggs
Cook over medium low heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 7-10 minutes
Pour the mix into a glass bowl and cool it quickly in an ice water bath, then slowly whisk in 1 tablespoon of vodka. Cover and refrigerate until cold, about 2 hours
Freeze the the mix in an icecream maker per the manufacturer’s instructions, then transfer to a freezer-proof bowl and finish freeze for about 2 hours before serving
Scoop into individual bowls and garnish with caramel sauce and poppycock