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EQ’s Sweet Cream Style Corn Ice Cream

By Elizabeth Quintal, in loving memory of Dad, Alfred

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Yields : 3 cups or 1½ pints

Ingredients:

1 cup milk (2% reduced fat milk)
1/3 cup granular sugar + ¼ cup OR 4 tbsp maple syrup (add 2 more tbsp maple syrup before churning process)
Pinch of salt
4 beaten egg yolks
1 tbsp French vanilla extract
2 cups chilled whipping cream
1 can cream style corn (unsalted)

Method:

Scalding Milk

Pour the milk into the top pan of a double boiler or into a heavy saucepan. Over medium heat bring the milk (not whipping cream) to a gentle simmer, careful not to let it boil, until it bubbles around the edge of the pan and steam starts to rise, just below scalding (i.e. approx. 175°F) to ensure a smooth texture ice cream; this should take about  10 minutes, then remove from the heat.

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Combine Sugar, Salt and Egg Yolks

(Note: May use electric hand mixer or Kitchen Aid fitted w/paddle attachment)In a separate bowl, blend lightly initially with a wire whisk to combine the sugar, salt and egg yolks. Then beat with an electric hand mixer until the sugar is completely dissolved, the eggs are thick and pale yellow, and mixture is thickened enough to hold a trailing pattern on the surface for 2 or 3 seconds; beat for approx.  3 minutes. Then whisk in the maple syrup and set aside.

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Tempering Egg Mixture

Gradually add the scalded milk (no whipping cream as the mixture will foam up) to the thickened egg mixture. Beat on low or just gently whisk while slowly pouring in ¼ cup of milk at a time (important step, otherwise, you may end up with scrambled eggs). Do not over beat the mixture or it will become foamy. Beat just until the milk is evenly mixed into the egg mixture.

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Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. If there is foam, may strain out the foam first before returning the egg mixture into the double boiler.

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Finishing Custard

Over low heat, cook the custard until it almost reaches the boiling point and has thickened enough to coat the back of a spoon, like a heavy cream consistency. It should be yellow in color w/all the milk/form absorbed into the egg mixture. Stir constantly, scraping the sides and bottom of the pan. Cook to approximately 180°F. This should take about 10-12 minutes.
Do not allow the custard to come to a boil or it may curdle. If custard does curdle, salvage by pouring through a sieve and strain curdled pieces from the custard.

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Cooling Custard Mixture

When the custard has thickened properly, remove it from the heat and strain through a fine sieve.Pour the custard in a glass bowl or container and cover the surface with plastic wrap to prevent a film from forming on the surface. Allow the custard mixture to cool to room temperature before placing it in the refrigerator to chill. To speed the cooling process, place the bowl in an ice-water bath.

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Chilling Process

Once the custard mixture is cooled to room temperature, cover and refrigerate (not freeze) until cold. The custard mixture must be completely chilled before proceeding to the next step. Ideally, it is best to let the mixture age overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product. However for this recipe, since liquid flavors are added later, chill in the refrigerator for 4 hours and it will be ready for the next step.

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Adding Cream and Vanilla – Before Churning Process

Sieve the can of cream style corn to isolate the cream/starch from the corn. Retain ¼ to ½ a cup of the cream/starch to be used as sweet  corn preserves to add flavor to the ice cream. If unsalted, add some salt and maple syrup to flavor it.After the mixture has aged (chilled) in the refrigerator, stir in the whipped cream, vanilla extract, and ¼ cup of the sweet corn preserves to flavor the ice cream. Add 2 more tbsp of maple syrup. Stir or whisk just until mixture is well combined. The ice cream is now ready to be churned in the ice cream maker. Freeze according to the manufacturer’s instructions.

After the Churning/Freezing Process

As for the cream flavored corn, chop them in a food processor and add some salt and maple syrup to flavor it; then add them in after 15 minutes of churning while the ice cream is in the “soft-serve” stage. Continue to churn for an additional 5 minutes or until combined but still chunky.  Ice cream is then ready to be placed in the freezer to harden.

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January 8th, 2013 Posted by | Desserts and Snacks | no comments

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