You can’t get good, let alone great, corn in Tampa, That’s just the way it is, nothing I can do about it. But as a transplanted Northeasterner, this time of year stirs up deep cravings and memories of how spectacularly delicious an ear of corn is pulled off its stock and eaten raw standing right there in the summer heat. Corn eaten within the first twenty minutes of harvesting, before the sugars have turned to starch, has to be experienced to be believed. Its a different animal, I mean vegetable.
Sweet Corn Ice Cream
Anyway when I saw this recipe and video in today’s New York Times for Melissa Clark’s sweet corn ice cream I knew I had to post it. It is a straightforward egg custard based ice cream that uses 6 yolks for a quart of ice cream. She steeps the milk and cream in the corn for a hour to infusion it with corn flavor, which is imperative.
The only thing I probably wouldn’t do is strain out the corn kernels before making the ice cream. Smooth is overrated in my opinion, but having said that if you are going to leave them in make sure they are small enough so as not to become little ice rocks. Interestingly, it looks like you lose around 1/2 cup of mix in by straining as the recipe yields a pint and a half of ice cream for what is clearly over a quart of ingredients.
As regular readers of this site know there is also no way I would use 1 cup and 1 tablespoon of sugar, probably 3/4 cup.
The accompanying blackberry sauce looks and I’m sure tastes amazing. If you havent made fruit sauces before this is a perfect example of how easy it is to do. Start out with 1 1/2 cups of blackberries and..
Meanwhile, in a small saucepan, combine remaining 60 grams sugar (5 tablespoons), lemon verbena (or zest) and 1/4 cup water and bring to a simmer. Let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. Add blackberries and cook for 5 to 7 minutes longer, until fruit just softens, but doesn’t fall apart. Let cool, then discard verbena.
For the full recipe click here: