Sweet Summer Corn Ice Cream
It is undeniably corn season, and for that we should rejoice.
We have a divine recipe for Corn Risotto, which I had the opportunity to taste in our Test Kitchen last year. Just thinking about it makes my mouth water -- fresh-from the stalk corn, garlic, onion, red peppers, and a generous serving of butter. I could gush forever about it.
There's so much more though: Bacon-Corn Chowder with Shrimp, Tomato Stack Salad with Corn and Avocado, Corn on the Cob with Smoky Red Pepper Mayo. Corn goes beautifully in just about every dish. Which leads us to... ice cream!
In Oregon, artisan ice cream makers Stuart and Emily Phillips make a sweet corn ice cream with honey butter swirl. If you would like to make your own, they've been nice enough to share the recipe. (If you haven't been to Oregon, you really should go. Ice cream is always a good reason to plan a trip, as is good beer, good coffee, and incredible scenery.)
Below is Stuart and Emily's recipe for Sweet Corn Ice Cream with Honey Butter, along with a lightened version. Their original version is a bit high in sat fat for our standards. If you have room in your sat fat budget because you've been good all week, go for it. Or stick to a smaller portion to keep your fat numbers in check. If you still want the fun of corn ice cream, without the worry of breaking your diet, check out our version.
Original Recipe: Sweet Corn Ice Cream with Honey Butter Swirl
Sweet Corn Ice Cream with Honey Butter Swirl: Lightened Version
Ice Cream BaseMakes roughly 1 quart2 ears corn1 1/4 cup cream2 1/2 cups 1% reduced-fat milk3/4 cup sugar1/3 cup cornstarch or tapioca starch1/2 tsp vanilla ExtractPinch of sea salt
For the Honey Butter Swirl:
1/4 cup of honey1/4 cup of sugar1 tablespoon butter, chopped into small pieces1/4 cup cream
We're going to do basically the same thing as above, except instead of using 2 cups of cream to steep the corn, we're going to use 1 1/4 cup, which should be just enough to cover them. Then, when we "bring the liquid back up to 2 cups," we're going to use milk, instead of cream.
1. Remove the kernels from the cobs, cut cobs into thirds.
2. Bring cream to a boil, remove from heat. Add corn kernels and cobs; steep 10-15 minutes, until cream tastes like corn. Strain corn from the cream. Press kernels to get all the cream out. Measure the cream, and add extra milk, about 1 1/4 cup to bring the liquid back up to 2 cups.
3. Add sugar to milk-cream mixture, stir, and bring a boil, stir occasionally to keep from scorching.
4. While the cream is heating stir remaining 1 1/4 milk into cornstarch.
5. Once cream comes to a boil, reduce to medium heat and stir in starch/milk mixture. Bring to a boil, while stirring constantly.
6. Remove base from heat and stir in vanilla and salt. Cool the base and let chill for at least 8 hours.
7. Churn according to your machine's instructions. Meanwhile, make the honey butter swirl.
8. Remove from machine and layer in the Honey Butter Swirl, place wax paper directly onto ice cream and freezer until hardened. Then serve and enjoy.
Honey Butter Swirl
Melt 1/4 cup sugar and 1/4 cup honey over medium heat until lightly caramelized. Remove from heat; stir in the butter and remaining cream, be careful it may spatter.
Serves 8 (serving size: 1/2 cup): 197 calories, 7.4g fat (4.6g sat), 83mg sodium
Did you have another way to lighten it? We'd love know! Tell us about it in the comments.