Sweet Corn And Basil Ice Cream Recipes
SWEET-CORN AND BASIL ICE CREAM
Provided by Martha Stewart
Time 4h
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Combine milk, cream, corn, and basil in a medium saucepan. Bring to a simmer over medium-high heat, remove from heat, and cover. Let steep 10 minutes.
- Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
- Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard solids. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard can be refrigerated up to 2 days ahead.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn custard in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.
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- Slice kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and combine them together with kernels and sugar in the saucepan.
- Pour in milk and cream. Bring mixture to a boil and stir until sugar dissolves, about 2 to 3 minutes. Turn off heat and remove from the stove. Add in sprigs of basil and allow basil and cobs to steep for 1 hour.
- Using an immersion blender, puree the corn kernels. Pass mixture through a sieve pressing down hard on the solids. Discard solids. Cover and refrigerate for at least 2 hours.
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