Chef Rebecca's Nebraska Sweet Corn Ice Cream with Caramel
Author: Sutton Farmers' Market
- 2 cups heavy cream
- 1.5 cups whole milk
- 4 ears fresh sweet corn, kernels removed and cobs reserved
- 1 vanilla bean split in half
- 6 farm fresh egg yolks
- 1 cup granulated Sugar
- Heat a large saucepan over medium heat. Add 1 cup of the heavy cream, milk, corn cobs and kernels. Scrape the seeds from the vanilla bean into the milk mixture and add the bean as well.
- Bring mixture to a scald (just under boiling point), being careful not to curdle the cream. Remove pan from heat and cover to let steep for 30 minutes.
- Near the end of the 30 minutes, in a separate bowl, whisk together the egg yolks and sugar.
- Strain the corn mixture and discard kernels, cobs and vanilla bean. Return corn milk mixture to saucepan and warm slightly over medium/low heat.
- Whisking constantly to avoid eggs from scrambling, slowly add half milk to the egg yolk/sugar mixture in bowl. Once fully incorporated, add egg yolk mixture to saucepan.
- Cook custard over medium/low heat, stirring constantly, until it thickens to a consistency that coats the back of a spoon. If using a thermometer (recommended) aim for 170 to 175 degrees fahrenheit.
- Add remaining 1 cup of heavy cream to a large bowl. With a mesh strainer on top, Strain the ice cream mixture in the bowl and stir to incorporate the cream. Immediately place the bowl over an ice bath, stirring constantly to cool the mixture quickly.
- Refrigerate mixture until very cold, preferably overnight. Pour custard into ice cream maker and churn according to your ice cream maker's directions.
- Once the consistency of soft serve ice cream, Remove from the ice cream maker and store in a container in the freezer until ready to serve.
Serve with a drizzle of Caramel sauce and enjoy!
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