- Yield: 1 quart
Sweet Corn and Thyme Ice Cream
Ingredients
- Sunshine Sweet Corn - 4 ears, shucked
- Heavy Cream - 2 cups
- Milk - 2 cups
- Sugar - 3/4 cups
- Eggs - 9 yolks
- Thyme - 3 sprigs
Instructions
Instructions:
Cut corn from cob and combine corn and corn cob in pot with milk, thyme and cream. Heat over medium heat to simmer. Once simmered for 5 minutes remove from heat and let steep 1- 2 hours. Remove the cobs and thyme and discard into trash. Blend corn and milk in a blender well until smooth. Return the corn cream to sauce pot to medium heat and simmer again. In a clean large bowl whisk vigorously together sugar and yolks in a small bowl until fluffy and light. While whisking, slowly add hot milk mixture to eggs. Once all milk has been beaten into the eggs, pour the contents of the bowl back into same sauce pan and return to medium heat in same sauce pot and cook until slightly thickened stirring constantly. The Corn and Egg mixture should be thick enough to resample sauce or very thick maple syrup consistency. Strain through a fine mesh strainer and chill overnight. Freeze or churn in ice cream maker or follow your ice cream maker’s manufactures directions. Fold in a few thyme leaves towards the end of churning cycle. Place in freezer until ready to use.
Recipe Courtesy of Chefs Jeff McInnis and Janine Booth
