Surprises & Sweet Corn Ice Cream

Surprises & Sweet Corn Ice Cream

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

20120823-202241.jpg

Sweet Corn Ice Cream

Corn is technically a vegetable, a grain, and a fruit. Wait, what?

According to the Cooperative Extension Service, corn seed is a vegetable because it is harvested for eating. Corn seed is a grain because it is a dry seed of a grass species. Lastly,  corn seed is a fruit because that is the botanical definition.

Life can be surprising. Depending on your personality, you may float along or maybe you swim with the current. You might be one of those poor folks that is always swimming upstream. I often use the expression I am “swimming as fast as I can.” One way or the other, it really doesn’t matter how you navigate your river of life, at some point there’s an unexpected curve, a surprise. It’s what you do when you hit that surprise that makes all the difference.

In honor of summer surprises, I thought I’d share a recipe for Corn Ice Cream. It’s a real surprise when you taste it because it looks like a French custard vanilla. And, yes, it really tastes like corn! Try it with a blueberry pie or blackberry cobbler. It’s fantastic, just like many other surprises in life.

Bon Appétit Y’all!
Virginia Willis

Butter Sugar Corn Ice Cream

This rich and creamy ice cream is pure indulgence. They call it “butter-sugar” because it’s multicolor yellow and white. Any sweet corn may be substituted.
Author: Virginia Willis

Ingredients

  • 4 ears fresh sweet corn shucked, kernels cut off, cobs reserved
  • 4 cups milk
  • 3/4 cup sugar
  • 9 large egg yolks

Instructions

  • Roast the corn kernels in a dry cast iron skillet until browned in spots, 4-5 minutes. Place the roasted kernels in a large heavy saucepan. Break cobs in half and add to pan with milk and 1/2 cup of the sugar. Bring the mixture to a boil, stirring constantly, then turn off heat. Remove the cobs and discard. Either using a stick blender to puree until smooth or transfer the corn-milk mixture to the jar of a blender and puree until smooth then return to the large saucepan.
  • Bring mixture back to a just a simmer, then remove from the heat. In a medium bowl, whisk together the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot corn mixture to the yolks, whisking constantly to prevent eggs from curdling. Add yolk mixture to the saucepan, whisking constantly. Continue whisking over medium-low heat until the custard thickens enough to coat a spoon, 5 to 7 minutes.
  • Pass custard through a sieve pressing down hard on the solids. Discard solids. Cool custard completely over an ice bath or refrigerate until cool. Churn the ice cream according to the machine instructions. Enjoy!

If you are interested in hosting me for an event, cooking class, or a book signing, let me know! Send an email to jona@virginiawillis.com and we’ll be back in touch as soon as possible.

Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. All photos and content are copyright protected. Please do not use photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to this recipe on virginiawillis.com. Thanks so much.

Let’s connect on Facebook , TwitterInstagram, and Pinterest!

cookbooks on www.virginiawillis.com

Copyright © 2019 Virginia Willis Culinary Enterprises, Inc

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

Leave a Reply