Recipe: Sweet Corn Ice Cream

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Sweet Rose Creamery (The original image is no longer available, please contact KCRW if you need access to the original image.)

Tomorrow on the Market Report, Laura Avery talks to pastry chefs Shiho Yoshikawa and Zoe Nathan. Shiho is the Executive Ice Cream Chef at Sweet Rose Creamery. This time of year you’ll see Shiho’s Sweet Corn Ice Cream on top of Zoe’s Sweet Corn Cake on Rustic Canyon’s Dessert menu. It may sound corny, but it’s delicious too….especially with that dollop of strawberry compote.

Keep reading for Shiho’s Sweet Corn Ice Cream Recipe and check back tomorrow for Zoe’s Sweet Corn Cake recipe…

Sweet Corn Ice Cream

(From Shiho Yoshikawa, Executive Ice Cream Chef at Sweet Rose Creamery)

Makes 1 quart
corn 3 ears, shucked. 
milk 1 1/2 cups
cream 2 cups
honey 1T
salt 1/2t
sugar 1/2 cup
yolk 5
*Shave the kernels off and keep the cobs.
In a large sauce pan, bring milk, cream, honey, kernels, and cob to scald.  Turn off the heat and let it infuse for 30 min.
Discard the cobs.  In the blender, puree the mixture until smooth, strain through fine mesh strainer.
Whisk together sugar and yolk to pale creamy color in a bowl.  Slowly pour blended corn mixture into a sugar yolk mixture while whisking.  Put the mixture back into the pot.  Cook over low medium heat, bring the custard to 165F.
Strain and cool over ice bath.  Chill over night.  Next day, Churn it according to your ice cream maker.