As we hold on to the final test of summer, before the official soup and casserole season arrives, this sweet corn ice cream celebrates one of the most versatile cereals in the world.
While corn is considered an unusual ice cream flavor for many Britons, it is a popular flavor in Mexico and for good reason. Corn is a fundamental mainstay of Mexican national cuisine, presented in a wide variety of delicious foods and drinks, and its sweetness is perfectly suited to ice cream: especially for a sweet but not overly overwhelming dessert. To make ice cream, the corn kernels are usually mixed whole, although some recipes grate them to extract even more of their sweet, milky liquid. Some recipes call for filtering the grains, but they also add a good amount of welcome texture.
This particular sweet corn ice cream recipe is particularly inspired by the one served at El Pastor with a slice of corn cake. And while it sounds extremely unorthodox, both versions take it to the next level with a hint of hot sauce. Yes, ice cream drizzled with hot sauce looks unusual, but on paper it does make sense. Usually drunk in huge amounts after eating hot peppers, milk has a neutralizing effect, thus limiting some of the spiciness of the sauce, allowing the complex flavors of the peppers to develop even on the most intolerant of spices rather than palates. ‘be overwhelmed by the heat. Chili and chocolate are an age-old classic, so why not accept ice cream with a dash of hot sauce. I especially like using the original Cholulah here, but other fine-textured hot sauces work well as well.
In addition, this sweet corn ice cream can also be made without an ice cream maker. Once the “custard” is prepared and cooled, simply freeze it for about three hours, stirring every 30 minutes, making sure to scrape the sides of the bowl and completely incorporate the frozen ice cream pieces.
Servings: 1 liter (approximately)
- 6 corncob shelled
- 600 ml double cream
- 250 ml Milk
- 100 g Granulated sugar
- 1 tablespoon vanilla extract
- 5 egg yolks
- ½ tea fine sea salt
- Hot sauce like Cholulah (optional)
- Pop corn to garnish (optional)
If you are using an ice cream maker, prepare it according to the manufacturer’s instructions.
Add the milk, cream, salt and half the sugar to a large saucepan and set aside.
Cut the corn kernels off their cobs then cut each cob into three smaller pieces and add them to the pot with the mixture of milk and cream.
Place the corn kernels in the bowl of a food processor and mix until coarsely chopped. Add it to the pan with the other ingredients.
Over medium-low heat, bring the corn, milk and cream mixture to a boil, stirring occasionally. When the boil is finished, remove from the heat and let steep for at least 30 minutes, or overnight in the refrigerator (the longer the brewing time, the better).
Remove the cobs from the liquid by scraping them with a spoon to remove excess liquid and discard them.
Depending on preference, the sweet corn ice cream can be served smooth or with the pulp. If you serve smooth, strain the mixture through a sieve, pressing down on the corn to remove excess liquid. If you serve with pulp, only filter half of the mixture.
Over medium-low heat, bring the stained / partially drained mixture to a boil. Meanwhile, whip the egg yolks and remaining sugar.
Once the cream is simmering, temper the egg yolks by slowly adding a little hot cream to the egg yolks, a ladle at a time, stirring constantly. Three ladles of cream or a cup measure of cream will suffice (no need to be precise).
Combine the mixed yolks and the rest of the cream and return to the heat. Cook over medium-low heat, stirring constantly, for 6 to 8 minutes, or until thick enough to coat the back of a spoon. Stir in the vanilla extract.
Let the custard cool and transfer it to the refrigerator, place it in the fridge for at least two hours.
If using an ice cream maker: process according to manufacturer’s directions and freeze until stiff.
If churning by hand: freeze the pastry cream for three hours, stirring every 30 minutes. While stirring, be sure to scrape the sides of the bowl and completely incorporate the frozen ice cream pieces. After three hours, the ice cream should have the texture of a very soft serve. At this point, let freeze until firm. Decanting ice cream into smaller bowls will help it freeze faster.
If churning by hand, decant the ice cream into smaller bowls to freeze it faster.
RELATED: El Pastor Soho brings a taste of Mexico City to London’s West End