Yep! You read that right. It’s ice-cream with vegetables in it :) This was one of my absolute favourite flavours when I was growing up (the other favourite was raspberry ripple). I thought the sweet corn flavour was uniquely Malaysian but when I started googling for recipes, I found that the people of Mexico enjoy it too.
So, where were we? Oh yes, abandonment.
Anyway, I decided to turn to the “master” and consulted David Lebovitz’s The Perfect Scoop. Unsurprisingly, he doesn’t have a recipe for a sweet corn flavour, but I decided to tweak the basic vanilla ice-cream recipe. Happily, it worked fantasttically, and since it’s been sweltering here lately, the ice-cream really went down a treat. Well, it went down a treat with myself and MC Senior. The other two members of the family just looked on in horror.
What do you think your reaction would be if served corn in ice-cream ? ;)
Thanks for reading, now MC Junior and I are off to savour her last days of freedom before she starts big school.
Thank you to all of you who have heeded our call (myself and 3 Hungry Tummies) for Muhibbah Malaysian Monday entries. If you haven’t sent something in yet, don’t worry, the round-up will be posted next week (first Monday in February) so there’s still time to squeak in. You can email your entries to its(dot)sharon(at)gmail(dot)com.
Have a lovely week!
Sweet corn ice-cream recipe
(adapted from David Lebovitz’s Vanilla Ice-cream)
1 whole ear of corn
200 ml milk
150 ml pouring cream
pinch of salt
3 egg yolks
(I did this recipe in a few stages. Each stage doesn’t take too much time or effort, but it does pay to let the mix steep and chill before churning).
Start by cutting off the corn kernels from the corn cob. I did this using a small sharp knife, and the corn balanced at a 45˚ angle in a shallow bowl. Try not to cut all the way into the cob as the base of the corn kernel can be very chewy. Because I hate to waste anything, I then ran a vegetable peeler over the cob to scrape up any little bits of corn that could be used and added that to the bowl. Save the corn cob, and set the kernels aside in the fridge.
Next, place the milk, sugar, salt and the reserved corn cob in a small saucepan and heat until it starts to get a bit steamy but not bubbling, and definitely not boiling. Remove from heat, let it cool, then transfer to a bowl and let it steep for a little while. The longer you steep it, the more pronounced the corn flavour. I covered the bowl and left it in the fridge for about 6 hours.
When ready to make the custard base, prepare an ice-bath (a handful of ice-cubes and cold water in the base of a container large enough to hold the mixing bowl). Place the cold cream in a mixing bowl, and set a sieve over the top. In a separate mixing bowl, whisk the egg yolks until well combined. Pour the corn-cob-milk mixture through a sieve into a small saucepan. Heat the milk again until steamy.
Add the corn kernels and stir for a minute or two, then fish them out again using a slotted spoon. The aim is to just take the edge off the rawness, the milk won’t really get hot enough to cook them thoroughly. If you don’t like the idea of semi-raw corn kernels in the ice-cream, then blanch the kernels separately first and cool before using. I think the fresh kernels taste sweeter.
Check that the milk is still hot, turn off the heat, and add a ladleful of milk at a time into the egg yolks, whisking the yolks constantly to prevent scrambling. When all the milk has been added, return the egg-yolk-milk mix back to the saucepan and stir constantly over medium/low heat until the custard thickens slightly and coats the back of the spoon. Don’t overheat! Mr. Lebovitz recommends using a thermometer if you want to be sure - custard will scramble over 185˚F.
Pour the custard through the sieve into the cold cream, tip the kernels into the mix, and stir constantly over the ice-bath until the mixture is cool. Chill the mixture in the fridge until completely cold (I left it another 6 hours), then churn in the ice-cream machine.