Here's a tasty treat for your summer sweet tooth: Sweet Corn Ice Cream with Kettle Corn Crumble. What a great combination, right? Thanks to Bonnie of plate|craft for the creative and delicious recipe. See the feature in the summer issue of Delighted!
INGREDIENTS
For the ice cream:
2 cups whole milk
2 cups heavy cream
4 ears fresh corn or 1 bag frozen
1 vanilla bean
½ teaspoon salt
¾ cup sugar
6 egg yolks
DIRECTIONS
For the ice cream:
Combine the whole milk and heavy cream in a heavy bottomed, medium pot. If using fresh corn, cut the kernels from the cob. Add kernels and cobs to the pot. Split the vanilla bean down the middle and scrape the seeds from the middle with a sharp knife. Add vanilla bean seeds and pods to the pot as well. Bring to a boil. Remove from the heat and bring to room temperature. Remove the vanilla bean pods and corn cobs. Puree the mixture in the blender and strain through a fine mesh sieve. Return to the stove over medium heat until small bubbles form on the surface. Remove from heat.
In the meantime, whisk the egg yolks with the sugar and salt. Add 1 cup of the hot milk mixture to the egg mixture, pouring slowing and whisking quickly. This will temper the eggs. Add the egg mixture back into the milk mixture, again pouring slowly and whisking quickly.
Prepare an ice bath by placing ice cubes and cold water in a large mixing bowl. Secure a smaller mixing bowl in the ice. Return the pot to the stove over medium heat and cook until the mixture thickens enough to coat the back of a spoon. Remove from heat and pour mixture into the bowl prepped in the ice bath. Chill in the refrigerator and process in an ice cream maker according to the manufacturer’s instructions. Freeze until hard.
For the crumble:
Preheat the oven to 375 degrees F. Place 2 cups of Kettle Corn in a large mixing bowl and lightly crush. Add rolled oats, flour and sugar. Mix to combine.
Shred the frozen butter with a box grater. Add to Kettle Corn mixture and toss to combine, slightly working the butter into the dry ingredients. Spread the mixture on a parchment lined baking sheet. Bake for 10-12 minute, or until the butter melts and the mixture become lightly golden.
Remove from the oven and toss ingredients to recombine. Bake for another 10-12 minutes, or until golden brown. The mixture should still seem wet and buttery.
Remove from the oven and add remaining 2 cups of Kettle Corn. Toss to combine and allow to cool. Once cool, break up larger pieces to make the crumble.
Serve with ice cream.
Follow Bonnie on Instagram
INGREDIENTS
For the ice cream:
2 cups whole milk
2 cups heavy cream
4 ears fresh corn or 1 bag frozen
1 vanilla bean
½ teaspoon salt
¾ cup sugar
6 egg yolks
For the crumble:
4 cups Kettle Corn, divided
½ cup rolled oats
1 cup all-purpose flour
1 cup brown sugar
1 cup butter, frozen
DIRECTIONS
For the ice cream:
Combine the whole milk and heavy cream in a heavy bottomed, medium pot. If using fresh corn, cut the kernels from the cob. Add kernels and cobs to the pot. Split the vanilla bean down the middle and scrape the seeds from the middle with a sharp knife. Add vanilla bean seeds and pods to the pot as well. Bring to a boil. Remove from the heat and bring to room temperature. Remove the vanilla bean pods and corn cobs. Puree the mixture in the blender and strain through a fine mesh sieve. Return to the stove over medium heat until small bubbles form on the surface. Remove from heat.
In the meantime, whisk the egg yolks with the sugar and salt. Add 1 cup of the hot milk mixture to the egg mixture, pouring slowing and whisking quickly. This will temper the eggs. Add the egg mixture back into the milk mixture, again pouring slowly and whisking quickly.
Prepare an ice bath by placing ice cubes and cold water in a large mixing bowl. Secure a smaller mixing bowl in the ice. Return the pot to the stove over medium heat and cook until the mixture thickens enough to coat the back of a spoon. Remove from heat and pour mixture into the bowl prepped in the ice bath. Chill in the refrigerator and process in an ice cream maker according to the manufacturer’s instructions. Freeze until hard.
For the crumble:
Preheat the oven to 375 degrees F. Place 2 cups of Kettle Corn in a large mixing bowl and lightly crush. Add rolled oats, flour and sugar. Mix to combine.
Shred the frozen butter with a box grater. Add to Kettle Corn mixture and toss to combine, slightly working the butter into the dry ingredients. Spread the mixture on a parchment lined baking sheet. Bake for 10-12 minute, or until the butter melts and the mixture become lightly golden.
Remove from the oven and toss ingredients to recombine. Bake for another 10-12 minutes, or until golden brown. The mixture should still seem wet and buttery.
Remove from the oven and add remaining 2 cups of Kettle Corn. Toss to combine and allow to cool. Once cool, break up larger pieces to make the crumble.
Serve with ice cream.
Follow Bonnie on Instagram