Summer butter sugar corn is so sweet, sometimes I eat a raw ear of it for dessert. This idea was on my list from last summer but never made it to the blog. This season, I was determined to make it happen.
Our weekend barbecues have lately feature sweet corn. It's so tasty just off the grill slathered with homemade herb butter. Sweet corn is also delicious in ice cream. I admit, you need to love corn to like this ice cream. It has a strong corn flavor laced with bits of homemade sugared homegrown basil.
I love this ice cream. It has a strong earthy flavor and it tastes like summer to me.
Sweet Corn Ice Cream with Candied Basil
For the sweet corn Ice cream:
- 4 egg yolks
- 2 cups heavy cream
- 1 cup milk
- 1 cup white granulated sugar
- 1 cup sweet corn kernels cut fresh off the cob
- Whisk together the egg yolks in a heatproof bowl and set aside.
- Place cream milk and sugar in a heavy bottomed sauce pan over a medium heat, stirring until sugar has dissolved.
- Add the corn kernels and bring mixture to a boil.
- Remove from heat.
- Pour some of the creamy liquid into a measuring cup, taking care not to add in any corn kernels.
- Whisking constantly, gently pour the hot liquid from the measuring cup into the bowl with the egg yolks until they are combined.
- Pour the egg yolk liquid back into the saucepan with the rest of the mixture and reheat over a low flame.
- When mixture just comes to a boil, remove from heat.
- Transfer to a heat proof bowl and cover with plastic cling film, making sure the plastic touches the custard. This prevents a crust from forming.
- Refrigerate at least 3 hours or overnight.
- Remove from fridge and transfer custard to the bowl of an ice cream maker.
- Process according to manufacturers instructions.
- Mix in the chopped candied basil.
- Scrape ice cream (which will now be soft serve consistency) into a plastic tub with a tightly sealed lid.
- Freeze for at least two hours before serving.
For the candied basil:
- 1/4 cup water
- 1/4 cup white granulated sugar
- 1 cup tightly packed fresh basil
- 1/2 cup white granulated sugar
- Line a large baking sheet with parchment paper.
- Place water and sugar in a saucepan over medium heat.
- Stir until the sugar dissolves.
- When mixture becomes a syrup consistency, remove from heat and let cool completely.
- Wash and dry the basil.
- Place 1/2 cup of sugar in a bowl.
- Dip basil leaves into cooled simple syrup and roll each in the sugar.
- Place the basil leaves on the prepared baking sheet.
- Let leaves dry for about 6 hours.
- Cut into pieces.