Monday, July 17, 2017

From A blogpost of the I.C.E. No-Machine Ice Cream: Sweet Summer Corn.

ME: Summer is CORN season! What better way to make use of them when you bought a ton than to make ice cream out of it. And when it's too perfect, you just want to embed and re-blog someone else's creation.

This is an ice cream recipe from the blogs of the Institute of Culinary education or ICE. The print button of this blog is always on the upper right hand corner of each/this post. Otherwise, click this link to the original post and print from there.

Go ahead! Make some Summer CORN Ice Cream! END.

Recipe: Corn Ice Cream:

Yield: 3 quarts

For the roasted corn kernels:

3 ears corn (approximately 1 ½ cups kernels), shucked, silks and husks reserved for corn-infused heavy cream (recipe below)
1 tablespoon canola oil
2-3 tablespoon sugar
Pinch of salt


Heat the oven to 350 F.

Remove kernels from the cob and set aside. Cut cobs in quarters and reserve for corn-infused heavy cream (recipe below).

Spread kernels on a parchment paper-lined baking tray.

Drizzle with 1 tablespoon of canola oil.

Sprinkle with the sugar and season with a pinch of salt.

Roast in the oven at 350 F for 15 minutes or until the corn begins to color.

Remove from the oven and allow it to cool to room temperature.

Can be stored in an airtight container for up to two days.

Corn-Infused Heavy Cream:

3 cups heavy cream
1 tablespoon vanilla extract
Pinch of salt
2 cups reserved husks, silks and cobs


Combine all of the ingredients in one large pot.

Bring to a boil over medium heat.

Turn the heat off and steep for 15 minutes, covered with a lid.

After 15 minutes remove the lid and cool to room temperature.

Store corn-infused heavy cream in an airtight container for at least 24 hours or up to two days in the refrigerator.

The following day, strain the infused cream through a colander to make the corn ice cream base (recipe below). You need to make sure you wind up with three cups. Add fresh cream to make up the difference if needed.

Corn Ice Cream Base:

4 eggs, separated
1 ½ cups sugar
3 cups corn-infused heavy cream, strained
1 ½ cups roasted corn kernels


Combine the egg yolks, ½ cup sugar and a pinch of salt in the bowl fitted for the electric mixer with a whisk attachment.

Whip on high speed until pale, thick and ribbony, make sure all of the sugar has dissolved. This should take three to four minutes. Remove whipped yolk base from the bowl and set aside in a large mixing bowl. Keep cold. Wash the mixing bowl and whip for the mixer because you will need it to whip the egg whites.

Place egg whites and a pinch of salt in the bowl fitted for the electric mixer and begin whipping on medium speed until medium peak.

Once egg whites are at medium peak, slowly add in the remaining one cup of sugar. Once all of the sugar is in, turn the machine up to high speed and continue to whip until the meringue looks like shaving cream. It will be light, fluffy and glossy looking.

In three separate stages, gently fold the meringue (egg white mixture) into the egg yolk base, only folding about three quarters of the way. This will help prevent over mixing. After the third addition of meringue has been folded in, place back into the refrigerator to keep cold.

Wash the mixing bowl and whip for the mixer because you will need it to whip the corn-infused heavy cream.

Whip the corn-infused heavy cream to medium peaks in an electric mixer with the whisk attachment.

Fold one quarter of the whipped corn-infused heavy cream into the ice cream base and mix three quarters of the way.

Add the last three quarters of the whipped corn-infused heavy cream along the with the roasted corn kernels to the ice cream base.

Gently fold everything together until no visible streaks of whipped cream remain. Pour corn ice cream into an airtight container with a tight lid and freeze immediately.

Allow to freeze for 24 hours before serving.

The ice cream will last for up to four days in the freezer.

Want more delicious dessert ideas from Chef James? Sign up for one of his recreational classes—or go pro and get more information about ICE's professional pastry program.

DISCLAIMER: As I have said above, THIS is NOT my recipe. I am just re-blogging it without permission. All words before this disclaimer and after the video are not mine. The video is a property of I.C.E and Youtube. I am in NO WAY connected to I.C.E. or Youtube.