👥8 people
⏲️10m
🕐25m
🍽️dessert
Nothing traditional here except a love for local sweet corn and home made ice cream like none other!
Ingredients
- For The Ice Cream:
- ½ cup fresh corn kernels (from 1 ear)
- 1 ½ cup sugar
- Pinch of salt
- 1 large egg yolk
- 3 cups heavy cream
- 2 cups whole milk
- 1 tablespoon vanilla bean paste
- For The Garnish:
- 1 dried corn husk
- 1 ½ cup candied nuts
- 16 ounces maple syrup
- 1 teaspoon cayenne pepper
Method
- In a medium saucepan combine fresh corn kernels, sugar, salt, egg yolk, heavy cream, and vanilla. Whisk to combine and cook over medium low heat, stirring constantly for 5 minutes. Remove from heat and let sit to steep the corn flavor for 20 minutes. Strain the mixture through a fine mesh sieve, combine with milk and place in an ice cream bowl for your ice cream mixer. Alternatively, place the cooled mixture in a ziplock freezer bag, place that bag in the freezer to lay flat and freeze completely. Once frozen, break into pieces and place in a food processor to pulse into a smooth ice cream.
- Preheat the oven to 450°. Place the dried corn husk on a baking tray and bake for about 8 minutes until lightly browned. Remove and let cool. Once cool, place in a spice grinder and grind until it's dust.
- Place maple and cayenne in a small saucepan over medium heat and stir to combine and bring the mixture to a simmer then remove immediately.
- To serve, place ice cream in a bowl, ladle 2 ounces of maple syrup and garnish with candied nuts and a dusting of burnt corn husk.
