Sweet Corn Ice Cream With Salted Caramel Peanuts Recipe 445 Food

SWEET CORN ICE CREAM

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.

SALTED CARAMEL ICE CREAM

Steps:

• In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
• Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

SWEET CORN ICE CREAM WITH SALTED CARAMEL PEANUTS RECIPE - (4.4/5)

Steps:

• To prepare the ice cream, add the milk, heavy cream, sweet corn kernels, and cobs into a medium-size saucepan. Bring the mixture to a simmer over medium-low heat. Remove the pan from the heat and let the mixture steep for 1 hour. Then, bring the mixture back up to a slow simmer, and simmer for 5 minutes. Remove the cobs. Remove the pan from the heat. Use a fine strainer to strain the liquid into a clean saucepan. (Make sure to squeeze out the juice from the kernels by pressing them with a ladle or the back of a spoon.) Whisk the egg yolks and sugar in a medium-size bowl. Whisk about 1/3 of the heated milk mixture into the egg mixture. Then, introduce the rest of the milk into the egg mixture in a slow stream, whisking constantly. Pour the egg and milk mixture back into the saucepan. Return the pan to the heat and stir gently until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes. Do not allow the mixture to boil. Chill the mixture until cold. Then pour it into the canister of an ice-cream maker and freeze according to manufacturer's instructions. To prepare the brittle, first line a baking sheet with parchment paper. Bring the sugar and water to a boil in a small saucepan and stir until the sugar dissolves. Reduce the heat to medium and cook until the mixture just starts to turn amber. Remove the pan from the heat, stir in the peanuts and cinnamon, and immediately pour the mixture onto the prepared baking sheet. Working quickly, with a heat-proof silicone spatula, evenly spread the mixture out. Sprinkle with sea salt and let the brittle harden. When the brittle has completely cooled, break it into several large pieces and place it into a zip-top plastic bag. Use a meat tenderizer or rolling pin to crush the brittle into small bits, about the size of chocolate chips. Sprinkle on top of the ice cream just before serving.

SALTED CARAMEL PEANUT-BUTTER ICE CREAM

Steps:

• In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%). Add salt and stir to combine. Set aside.
• In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.
• Pour into an ice cream maker and churn according to manufacturer's directions. Add salted caramel for the last 10 seconds of churning.
• Transfer to an airtight, freezer-safe container and freeze at least 8 hours and up to 24, depending on how firm you would like the ice cream to be.

SWEET CORN ICE CREAM WITH CARAMEL CORN RECIPE BY TASTY

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!