Fresh Corn Ice Cream With Almond Lace Cookie Fan Recipe - Cooking Index
Fresh Corn Ice Cream With Almond Lace Cookie Fan Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | Fresh sweet corn scraped from cob |
| Reserved cobs - broken in 3" lengths | ||
| 4 cups | 948ml | Half-and-half |
| 1 | Vanilla bean | |
| 8 | Egg yolks | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 118ml | Light honey |
| 1 teaspoon | 5ml | Finely-grated lemon zest |
| 1 teaspoon | 5ml | Finely-minced seeded Serrano chile |
| Garnish | ||
| Almond Lace Cookies - see * Note | ||
| Mint sprigs |
* Note: See the "Almond Lace Cookies" recipe which is included in this collection.
Combine corn and 1 cup half-and-half in a blender or food processor and process in short bursts to finely chop corn. Add corn mixture to a saucepan along with remaining cream, corn cobs and vanilla bean. Bring to a simmer over moderate heat.
While corn mixture is heating, beat together the egg yolks, sugar, honey, zest and chile in a bowl until well combined. Remove and discard cobs from corn-cream mixture and whisk mixture into egg yolk mixture in a slow steady stream. Remove vanilla bean, split it and scrape seeds into mixture. (Rinse vanilla bean and use to flavor sugar if desired!)
Return mixture to pan and cook custard over low heat, stirring constantly, until it just begins to thicken (approximately 180 degrees). Be careful not to boil or eggs will curdle. Strain through a fine mesh sieve, chill and then freeze in an ice cream freezer according to manufacturer's directions.
Serve in chilled bowls garnished with Almond Lace Cookies and mint sprigs, if desired.
This recipe yields 1 quart of ice cream.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9737 broadcast 10-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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