Heidi: "I bought five ears of corn the other day."
Me: "I bought five ears of corn the other day too."
Oops.
What to do with ten ears of corn and only two mouths currently resident? Clearly the answer lay in the ice cream machine
. Here's how it went.
Cut the kernels off the cobs, and break the cobs into thirds.
Place in a pot with a pint of milk, a pint of heavy cream, and 1/2 C of sugar.
Bring that mixture to a simmer and let it go a few minutes, then grab the immersion blender and blend all the kernels into the mixture (not the cobs, please!), and let it infuse an hour or so.
Bring that back to a simmer and then turn off the heat - warning: this stuff will smell delicious already, but you're not done!
Now, whisk 1/4 C sugar into nine egg yolks. You're going to mix this into the hot liquid (you already removed the cobs, right?), but you have to temper it so you don't get scrambled eggs.
Whisk in a small amount of the hot cream mixture at a time, until you've added about a cup to the eggs.
Now you can whisk that egg mixture into the balance of the cream to make your corn custard.
Next, cook that custard - stirring! - over medium-low heat until it thickens enough to coat a spoon.
Strain the custard through a sieve, squishing as much through as you can, but dump the solids that don't pass through, and chill the custard for a few hours, or even overnight.
Once that's all chilled, it's just a matter of dumping the stuff in your ice cream maker (following the normal procedure for your machine, thank you very much), and letting it freeze and then harden.
Apart from one very vehement negative review (which frankly, I still find bewildering) this dessert was a definite hit. Oh, and I'm sure it counts as both dairy servings and vegetables! Bonus, no?
Delicious, and highly recommended.
from grandteuton.blogspot.com
Me: "I bought five ears of corn the other day too."
Oops.
What to do with ten ears of corn and only two mouths currently resident? Clearly the answer lay in the ice cream machine
. Here's how it went.Cut the kernels off the cobs, and break the cobs into thirds.
Place in a pot with a pint of milk, a pint of heavy cream, and 1/2 C of sugar.
Bring that mixture to a simmer and let it go a few minutes, then grab the immersion blender and blend all the kernels into the mixture (not the cobs, please!), and let it infuse an hour or so.
Bring that back to a simmer and then turn off the heat - warning: this stuff will smell delicious already, but you're not done!
Now, whisk 1/4 C sugar into nine egg yolks. You're going to mix this into the hot liquid (you already removed the cobs, right?), but you have to temper it so you don't get scrambled eggs.
Whisk in a small amount of the hot cream mixture at a time, until you've added about a cup to the eggs.
Now you can whisk that egg mixture into the balance of the cream to make your corn custard.
Next, cook that custard - stirring! - over medium-low heat until it thickens enough to coat a spoon.
Strain the custard through a sieve, squishing as much through as you can, but dump the solids that don't pass through, and chill the custard for a few hours, or even overnight.
Once that's all chilled, it's just a matter of dumping the stuff in your ice cream maker
(following the normal procedure for your machine, thank you very much), and letting it freeze and then harden.Apart from one very vehement negative review (which frankly, I still find bewildering) this dessert was a definite hit. Oh, and I'm sure it counts as both dairy servings and vegetables! Bonus, no?
Delicious, and highly recommended.
from grandteuton.blogspot.com
2 comments:
Corn custard? Ice cream? I'm intrigued...I wonder, who was the negative review?
It was delicious - although decidedly not vegan with all the egg yolks in the custard. In fact we had a couple scoops last night!
My Mom was the nay-sayer. In fact, she thought it was intensely horrible. I have to admit that I was quite surprised at her reaction.
Post a Comment