This sweet and savory ice cream from chefs Jeff McInnis and Janine Booth of Root & Bone is so delicious it will make you want to run out and buy an ice cream machine! The corn adds natural sweetness (and a beautiful golden color) while the fresh thyme leaves lend a subtle savory note.
Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.
- 4 ears of corn, shucked
- 2 Cups milk
- 3 sprigs thyme
- 2 Tablespoons heavy cream
- ¾ Cup sugar
- 9 egg yolks
Cut the corn from cob and then combine the corn (including the cobs) in a pot with the milk, thyme, and cream. Bring to a simmer over medium heat.
Once the mixture has simmered for 5 minutes, remove it from the heat and let it steep for 1- 2 hours. Then, remove the cobs and thyme and discard them.
Blend the corn and milk in a blender well until smooth. Then, return the corn cream to the sauce pot and bring to a simmer again over medium heat.
Whisk the sugar and yolks together in a large bowl (vigorously), until light and fluffy. Then, slowly add hot milk mixture to eggs, whisking constantly. Once all of the milk has been beaten into the eggs, pour the contents of the bowl back into same sauce pan and return it to medium heat; cook until slightly thickened, stirring constantly. (The corn and egg mixture should be slightly thicker than maple syrup).
Strain the ice cream base through a fine mesh strainer and chill overnight.
Freeze/churn the ice cream base in an ice cream maker, according to the manufactures directions. Fold in a few thyme leaves towards the end of churning cycle and then place the ice cream in the freezer until you’re ready to use it.