Fresh Corn Ice Cream Recipe Recipe For Meatloaf

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CORN ICE CREAM



Corn Ice Cream image

Corn Ice Cream might be an unconventional flavor, but the sweet buttery flavor of corn makes a delicious ice cream with a deliciously creamy texture. If you enjoy custom ice cream flavors like the ones you find at Salt & Straw, this might just be the one for you!

Provided by Amy Nash

Categories     Ice Cream

Time 6h25m

Number Of Ingredients 7

4 ears fresh sweet corn
1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
3/4 cup granulated sugar
6 large egg yolks
1/4 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Slice the corn kernels from off the cob using a sharp knife. Add the kernels and milk to a blender and blend for 10-15 seconds to break up the kernels.
  • Transfer the milk and corn to a medium saucepan along with the cobs, heavy cream, about half of the sugar, and salt. Heat over medium heat, stirring occasionally, just until it comes to a bare simmer. Remove from heat and let the corn steep for at least 10 minutes or up to 1 hour for even more corn flavor.
  • Strain the liquid through a fine mesh strainer, discarding the corn cobs and any other solids. Return the milk and cream mixture to the saucepan and heat over medium heat just until small bubbles start to form around the edges of the pan and the liquid steams when you stir it.
  • While the liquid heats, whisk the egg yolks with the remaining sugar until light, about 1 minute. Gradually whisk 1 cup of the hot liquid into the egg yolks to gently bring up their temperature without scrambling the eggs. Pour the tempered eggs into the saucepan with the rest of the custard base.
  • Cook and stir until the mixture reaches 170 to 175 degrees F on a candy or digital thermometer or is thick enough to coat the back of a spoon. Remove from the heat and stir in the vanilla extract. To cool quickly, place the pan over an ice water bath, stirring it occasionally. Chill in the fridge until cold.
  • When the base is thoroughly chilled, transfer it to an ice cream maker and churn for 20-30 minutes until it reaches the consistency of soft serve ice cream. Transfer the churned ice cream to a freezer-safe container and freeze for 4-6 hours until firm and scoopable.

Nutrition Facts : Calories 239 kcal, Carbohydrate 18 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 163 mg, Sodium 93 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving

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.

CORN ICE CREAM



Corn Ice Cream image

You have to give this novel ice cream a try. It's actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.-Diana Burrink, Crete, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 cups.

Number Of Ingredients 6

2 cups 2% milk
3/4 cup sugar
1/2 cup maple syrup
4 large egg yolks, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 teaspoon vanilla extract

Steps:

  • In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 185mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.

SWEET CORN ICE CREAM



Sweet Corn Ice Cream image

The sweetness of fresh corn makes it an excellent flavor base for homemade ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

4 ears fresh sweet corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
9 large egg yolks
Blackberries, for garnish

Steps:

  • Using a large knife, slice kernels from cobs; place in a large saucepan. Cut or break cobs into thirds; add to pot with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring; turn off heat. Remove cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.
  • Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of hot cream to yolks, stirring constantly so they do not curdle. Add the yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
  • Pass custard through a coarse sieve, then through a fine sieve or chinois, pressing down on solids; discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's directions. Serve garnished with blackberries.

FRESH CORN ICE CREAM



Fresh Corn Ice Cream image

Categories     Bourbon     Milk/Cream     Ice Cream Machine     Egg     Vegetable     Dessert     Frozen Dessert     Corn     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 quarts

Number Of Ingredients 7

4 cups fresh corn kernels (cut from about 6 large ears)
2 cups heavy cream
1/4 cup granulated sugar
2 cups milk
2 tablespoons bourbon
9 large egg yolks
3/4 cup firmly packed light brown sugar

Steps:

  • In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, purée the corn mixture and strain the purée through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.

CLASSIC MEATLOAF



Classic Meatloaf image

Good meatloaf is about as comforting as comfort food gets. Thankfully, meatloaf doesn't have to be complex to be good. It just needs to be tender (from breadcrumbs soaked in milk and gentle handling) and flavorful (from onion, garlic, and ketchup).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h10m

Number Of Ingredients 9

3 slices white sandwich bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
  • Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
  • Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
  • Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Nutrition Facts : Calories 464 g, Fat 33 g, Protein 29 g

VANILLA ICE CREAM AND CORNFLAKES



Vanilla Ice Cream and Cornflakes image

The sweet crunch of this combination is so good that you'll crave another scoop! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 5m

Number Of Ingredients 2

2 scoops vanilla ice cream
1/2 cup cornflakes

Steps:

  • Top ice cream with cornflakes.

Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 53mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

CORN-TOPPED MEAT LOAF



Corn-Topped Meat Loaf image

A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair. "I've made it for years," notes Laura Webb of Lindstrom, Minnesota. "It's one of my husband's favorites."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 16

2 tablespoons beaten egg
2 tablespoons tomato juice
1/4 cup quick-cooking oats
3/4 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon pepper
1/2 pound lean ground beef
TOPPING:
1-1/2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 cup 2% milk
1/4 cup canned Mexicorn, drained
2 slices process American cheese, diced
2 green pepper rings, cut into strips

Steps:

  • In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 350° for 20 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in corn and cheese until cheese is melted. , Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a thermometer reads 160°.

Nutrition Facts : Calories 375 calories, Fat 19g fat (9g saturated fat), Cholesterol 157mg cholesterol, Sodium 1030mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

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!

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