Cardenas Corn Ice Cream

Corn adds unique flavor and texture to vanilla bean ice cream. You'll need an ice cream freezer for this recipe.

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Ingredients:

• 1 can sweet creamed corn
• 2 ears fresh corn
• 1/2 vanilla bean
• 2 tbs water
• 2-4 tbsp sugar
• 1/4 cup + 1/3 cups sugar
• 6 egg yolks
• 1 pint heavy whipping cream
• 1/2 pint cream
• 2 tbsp water

Method

Mix heavy whipping cream and regular whipping cream in a heavy sauce pan and heat on low. Slice vanilla bean down center, and add to mixture. While this is heating, remove kernels from fresh corn, saving kernels in a saucepan. Take cobs and make sure they are free from kernels. Place cobs in cream. Place mixture on medium heat and bring to a simmer. Watch it carefully so that it doesn't form a skin. While that is heating, take fresh kernels, and can of corn, then mix together on low heat. Add 1/4 cup sugar and water. Place mixture on medium heat until fresh kernels are soft. In a separate bowl, whisk egg yolks and 1/3 cup sugar together until it becomes a pale yellow color. If needed, add more sugar by the teaspoon. The initial corn cob and cream mixture should be at a simmer by now, remove corn cobs, and keep heat low. When cobs are removed, slowly whisk in egg yolk mixture. Whisk mixture on medium heat until it simmers and gets thick enough to coat whisk. Once done, add corn kernels. Add 2 cups kernels to custard, reserving 1 cup (or more) for later. Let everything simmer, and once complete, pour into a bowl and let cool for about 20 minutes in the refrigerator. Cover with plastic wrap to prevent a skin from forming. Place your leftover kernels in another bowl with 2-4 tbsp sugar and allow it to marinate in refrigerator. After its cool, blend mixture until smooth. Once smooth and creamy, place in ice cream maker. Follow instructions of maker, and about 5 minutes before set, pour in remaining corn kernels.

Notes: Always watch and make sure that you don't get a skin when it's setting, if that happens take it off and discard. I find storing it in a glass air tight container works best. Also, if you don't like a lot of corn on the inside, save the leftover pieces as a garnish instead.

Number of servings: 1 quart

Submitted By: deebee17
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