Still a favorite flavor in Mexico, this old-fashioned Vanilla-Corn Ice Cream is sure to please your guests on a hot summer day.
Downloads:Old-Fashioned Vanilla-Corn Ice Cream
4 cups half-and-half
2 cups fresh corn kernels
1 cup sugar
1/2 vanilla bean, split, seeds scraped and reserved
2 teaspoons vanilla extract
12 egg yolks
1 recipe Cornmeal Tuile Bowls
(see Download for recipe)
• In a medium saucepan over medium-high heat, combine half-and-half, corn, sugar, reserved vanilla seeds, and vanilla extract. Cook until mixture just begins to boil. Remove from heat and set aside.
• In a medium bowl, whisk egg yolks until smooth. Using a ladle, pour 1 cup hot cream mixture in a slow steady stream into yolks, whisking constantly. Add another 1 cup cream mixture, whisking to combine. Transfer mixture back to saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon or until temperature reaches 170° on an instant-read thermometer. Pour mixture into a fine-mesh sieve or cheesecloth, and strain into a stainless-steel bowl set in an ice-water bath. Let cool completely, stirring often.
• Freeze in an ice-cream maker according to manufacturer’s instructions.
• Serve in Cornmeal Tuile Bowls, if desired.
• Garnish with currants, if desired.