Sweet Corn Ice Cream With Caramel Corn Recipe By Tasty Food

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SWEET CORN ICE CREAM, SALTY POPPED CORN AND CARAMEL-CANDIED BACON



Sweet Corn Ice Cream, Salty Popped Corn and Caramel-Candied Bacon image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h

Yield 2 batches of ice cream, 4 servings in each batch

Number Of Ingredients 16

2 cups heavy cream
1 quart milk
2 vanilla beans, split in 1/2
5 ears corn, kernels removed and cobs reserved
Pinch kosher salt, plus more for seasoning popcorn
10 egg yolks
1 cup granulated sugar
Pinch salt
2 tablespoons olive oil
1/4 cup popcorn kernels
Candied Bacon, recipe follows
1 teaspoon blended oil
1 cup diced bacon
2 tablespoons brown sugar
1/2 lemon, juiced
2 tablespoons heavy cream

Steps:

  • For the sweet corn ice cream: Heat a heavy, large saucepan over medium heat. Add the cream, milk, vanilla beans, corn cobs and kernels, and a pinch of salt. Bring to a scald, being careful not to curdle the cream. Meanwhile, whisk together the egg yolks with the sugar in a large bowl, until fully incorporated, reaching a creamy, golden consistency. Once the milk mixture comes to a boil, strain it into a large bowl. Remove the corn cobs, kernels and vanilla beans. Remove the vanilla bean seeds by scraping the beans with the back of your knife. Add the seeds to the milk mixture. Discard the corn cobs and use a ladle or a wooden spoon to push any liquids through the remaining solids, into the milk mixture. Discard the solids. Add the salt. Slowly add the milk mixture to the eggs, whisking constantly as you pour, tempering it to make sure the eggs don't scramble.
  • Quickly wipe out the original saucepan and return the milk mixture to the pan. Put the pan over medium heat, stirring consistently until you reach a thickened consistency, that coats the back of a spoon, about 3 to 5 minutes. Strain the ice cream mixture into a new bowl and immediately put the bowl over an ice bath, stirring, to cool quickly. Once chilled down completely, pour it into an ice cream machine and spin according to manufacturer's instructions. Remove the ice cream to a large container and put it in the freezer to help set up the right consistency.
  • For the popcorn: Heat the olive oil in a medium-size saute pan over medium-high heat. Add the popcorn kernels and cover with a lid. Cook according to the package directions until the corn is fully popped. Once popped and still hot, salt generously. Set aside.
  • Use a spoon to shape a scoop of ice cream onto each serving plate. Spoon some of the candied bacon generously over the ice cream on each plate and garnish with the popcorn. Taste!
  • To a medium saute pan over medium-high heat, add oil and bacon. Render the bacon until crunchy, about 7 to 8 minutes, stirring occasionally to be sure it's not sticking to the pan. Once fully crisp, pour off a little excess fat. Add the brown sugar to the bacon in the pan and stir it to dissolve and caramelize. Stir in the lemon juice and cream, and stir well to combine. Adjust consistency with more cream if needed.
  • Yield: 1/4 cup

NO-CHURN SWEET CORN ICE CREAM



No-Churn Sweet Corn Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 6h40m

Yield 8 servings

Number Of Ingredients 6

3 ears corn, kernels removed and cobs reserved
2 cups heavy cream
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch of fine salt
Caramel-coated popcorn, for garnish, optional

Steps:

  • Combine the corn kernels and cream in a medium saucepan over medium heat. Break the corn cobs into pieces and add them to the pot. Bring the mixture to a simmer, then reduce the heat to low. Gently simmer the mixture 15 minutes, stirring occasionally, then remove from the heat and let cool completely.
  • Discard the corn cobs and pour the rest of the cream mixture into a blender. Blend on high until mostly smooth, about 1 minute. Strain into a bowl and refrigerate until cold, 1 to 2 hours.
  • In a stand mixer fitted with the paddle attachment, whip the cream mixture on high speed until it forms soft peaks, 1 to 2 minutes. (Note that this will not whip to quite the volume of regular whipped cream because of the corn, but it will get to soft peaks.)
  • Whisk together the sweetened condensed milk, vanilla and salt in a large bowl. Fold about half of the whipped cream mixture into the sweetened condensed milk mixture with a rubber spatula, then fold the lightened mixture into the whipped cream until well blended. Pour into a 9-by-5-by-3-inch loaf pan and cover with plastic wrap. Freeze until firm, about 4 hours.
  • To serve, scoop into glasses or bowls and garnish with caramel coated popcorn, if desired.

SWEET CORN ICE CREAM



Sweet Corn Ice Cream image

Surprise your guests with this creamy dessert starring everyone's favorite summer veggie. The corn lends both its sweetness and beautiful color, so use the freshest you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 8h35m

Yield 3 cups

Number Of Ingredients 7

2 cups fresh corn kernels (from about 4 ears), cobs reserved
1 1/2 cups half-and-half
2/3 cup sugar
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
5 large egg yolks
Caramel corn or bourbon, for topping, optional

Steps:

  • Combine the corn kernels, cobs and half-and-half in a medium saucepan. Place over medium heat and cook until bubbles appear at the edges of the pan; continue to cook for 8 to 10 minutes more. Remove from the heat, cover and let steep for 1 hour.
  • Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the corn kernel mixture to a blender and puree until smooth.
  • Make the custard: Whisk together the pureed corn mixture, sugar, sour cream and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, 3 to 5 minutes.
  • Let the custard cool slightly, then transfer to a blender, filling it only halfway (do in batches if needed). Put on the lid, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Repeat with any remaining custard.
  • Stir the mixture often until it cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
  • Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

SWEET CORN ICE CREAM



Sweet Corn Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 1 quart

Number Of Ingredients 7

1 14.75-ounce can cream-style corn
1 1/2 cups half-and-half
1/2 cup sour cream
2/3 cup sugar
1/2 teaspoon vanilla extract
5 large egg yolks
Caramel corn or bourbon, for topping (optional)

Steps:

  • Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
  • Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
  • Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

SWEET CORN ICE CREAM



Sweet Corn Ice Cream image

I grew up in a part of New Jersey that had a ton of corn farms. I would start to get excited in July because I could see the corn growing in the fields. There's an old phrase "knee-high by the Fourth of July," meaning if all goes well the corn should be knee height by early July. Come August we would go to our favorite farmers' market and load up on corn. Simply boiled, slathered in butter and seasoned with salt is a delicious way to enjoy sweet corn, but I started to play around with ways to preserve this seasonal ingredient. One of my favorite experiments was making corn into ice cream so I could keep this taste of summer in my freezer. In this recipe, charring the corn deepens its flavor, and the addition of brown sugar and cinnamon complement it for a perfect sweet treat.

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 6 cups

Number Of Ingredients 7

6 ears yellow corn on the cob, husks and silk removed
4 cups heavy cream
2 1/2 cups whole milk
1/8 teaspoon kosher salt
8 large egg yolks
1 1/2 cups light brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat a large cast-iron skillet or griddle pan over medium-high heat. Add the corn to the dry skillet, in batches if necessary, so the corn lays in an even layer. Cook the corn, rotating the cobs every few minutes, until the kernels turn bright yellow and char in spots, about 8 minutes. Cool until the corn can be handled, at least 5 minutes.
  • Place a small bowl upside down in the middle of a larger bowl. Rest one end of a corn cob on the small bowl and place a hand on top to stabilize the cob. Use a chef's knife to cut the kernels off one side of the cob, then rotate the cob and continue until all the kernels are removed. Repeat with the remaining corn. If necessary, transfer the corn kernels to a 4-quart or larger saucepan to make room in the bowl.
  • Combine the corn kernels, cobs, cream, milk and salt in the large saucepan. Stir to combine and then place the pan over medium-high heat. Bring the mixture to a simmer, 8 to 10 minutes, stirring every few minutes to ensure it doesn't scald on the bottom of the pan. When bubbles form around the edges of the pan and steam comes off the top remove it from the heat. You can use the mixture immediately or, for more intense corn flavor, let it steep for 30 minutes.
  • Remove the cobs from the cream mixture and compost or discard them. Working in batches, transfer the corn and cream mixture to a blender, filling the blender no more than three-quarters full. Remove the stopper from the blender lid to allow steam to release while blending and place a kitchen towel over the top. Blend until the kernels are mostly pureed and the mixture becomes pale yellow, 1 to 2 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Repeat until all the cream mixture is blended and strained.
  • Rinse and dry the saucepan and pour the strained liquid into the pan. Set aside. Compost or discard the solids in the strainer. Have a large clean bowl with a fine mesh strainer placed over the top ready; set aside.
  • Whisk the egg yolks and brown sugar together in a medium bowl. Ladle in about 1 cup of the milk mixture and whisk to combine, making sure the brown sugar is completely dissolved. Stir the yolk mixture back into the saucepan and place over medium-low heat. Cook, stirring constantly, until it reaches 175 degrees F on an instant-read thermometer or it coats a spatula or the back of a spoon thickly enough so you can make a track in it with your finger. Immediately strain the custard into the clean bowl. Whisk in the cinnamon.
  • Freeze the custard according to the instructions for your ice cream maker; some machines require you to chill the custard completely before churning it and some allow you to churn it immediately after cooking. If it's necessary to chill it, let the mixture sit in the bowl until it reaches room temperature and then transfer it to an airtight container and refrigerate until cold. The custard can be refrigerated 1 to 2 days before churning.
  • Once churned, transfer the ice cream to a freezer-safe container and freeze until hardened, at least 4 hours. Scoop and serve!

SWEET CORN ICE CREAM WITH CARAMEL CORN RECIPE BY TASTY



Sweet Corn Ice Cream With Caramel Corn Recipe by Tasty image

Use your summer corn for a sweet treat to beat the heat-ice cream! Grilled corn cobs and citrus zest give this sweet corn ice cream a perfect blend of sweet and savory flavor. Top it off with caramel corn and you're ready for pure summer bliss!

Provided by Breana Jackson

Categories     Desserts

Time 10h15m

Yield 4 servings

Number Of Ingredients 10

2 corns, shucked
1 cup sugar
2 cups heavy cream
1 cup whole milk
lime zest
lemon zest
large egg yolk
¼ teaspoon kosher salt
1 cup caramel corn
lime wedge

Steps:

  • In a large cast iron skillet over high heat, grill the ears of corn until charred on all sides, turning every 2 minutes, 10-15 minutes total.
  • Remove the corn from the pan, cut the kernels off the cobs, and return the cobs to the skillet. Char on all sides, turning every 2-3 minutes, 10-12 minutes total. Remove the cobs from the pan.
  • Cut the cobs in half crosswise and place in a small saucepan. Add ½ cup sugar, the milk, and cream. Bring to a gentle simmer over medium-low heat, 5-7 minutes. Transfer to a heatproof bowl or container and cover with plastic wrap or a lid. Steep in the refrigerator for 2 hours, or up to overnight.
  • Remove the cobs from the cream mixture, squeezing as much liquid from the cobs back into the bowl as possible.
  • Add the lemon and lime zest to a fine-mesh sieve set over a clean small saucepan. Carefully pour the cream mixture through the sieve over the zest, removing any corn bits that may remain. Bring to a simmer over medium-low heat.
  • In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Using a measuring cup or ladle, slowly add the warm cream mixture to the eggs to temper, whisking constantly. Once all of the cream has been added, pour the mixture back into the pot and cook until thick enough to coat the back of a spoon, about 3 minutes. If desired, strain the mixture through the sieve once more to remove any curdled bits. Pour the mixture into a clean heatproof bowl or container and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, up to overnight.
  • Transfer the ice cream base to a loaf pan or container and cover. Freeze for 4 hours, or up to overnight, until solid. (Alternatively, pour the ice cream base into an ice cream maker and mix according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.)
  • Scoop the ice cream into bowls and top with caramel corn and squeeze of lime.
  • Enjoy!

Nutrition Facts : Calories 804 calories, Carbohydrate 80 grams, Fat 59 grams, Fiber 3 grams, Protein 9 grams, Sugar 67 grams

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