Sweet Corn Ice Cream With Caramel Candied Bacon Recipes

SWEET CORN ICE CREAM WITH CARAMEL-CANDIED BACON

Steps:

• Heat a large saucepan over medium heat. Add 1 cup of the heavy cream, milk, corn cobs and kernels, and a pinch of salt. Scrape the seeds from the vanilla beans into the milk mixture and add the bean as well. Bring mixture to a scald (just under when it starts to bubble), being careful to not curdle the cream. Remove pan from heat, cover, and let mixture steep for about 30 minutes.
• Towards the end of that 30 minutes, in a separate medium bowl, whisk together the egg yolks with the sugar, until it reaches a creamy, golden consistency.
• Strain the corn mixture and discard the kernels, cobs, and vanilla bean. Return corn milk mixture to saucepan and warm slightly over medium/medium low heat. Whisking constantly to avoid eggs from scrambling, slowly add half of the mixture to the egg yolks, until fully incorporated. Return egg yolk mixture to the saucepan.
• Cook custard over medium/medium low heat, stirring constantly, until it thickens to a consistency that coats the back of a spoon. When you run your finger across the spoon, it should leave a definite trail. If using a thermometer (which I always do), aim for 170°F-175°F.
• Add remaining 1 cup of heavy cream to a large bowl with a mesh strainer set on top. Strain the ice cream mixture into the bowl and stir to incorporate heavy cream. Immediately place bowl over an ice bath, stirring constantly to cool the mixture quickly.
• Refrigerate mixture until very cold, preferably at least 1 day and up to 3 days. Pour custard into an ice cream maker and churn according to the manufacturer's directions. Remove ice cream to a container and put it in the freezer until ready to serve.
• Place a couple scoops of ice cream in a bowl, drizzle with some caramel-candied bacon, and a bit of popped popcorn.
• To a medium sauté pan over medium heat, add bacon. Cook the bacon until crunchy, stirring occasionally. Remove bacon to a paper-towel lined plate to drain.
• Add 1 tablespoon of the cooked bacon fat to a new small saucepan over medium heat. Add the brown sugar to the pan and stir until dissolved and slightly caramelized. Stir in the lemon juice and heavy cream, and stir well to combine. Adjust consistency with more cream if needed. Stir in bacon. Let cool slightly before serving.

SWEET CORN ICE CREAM

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.

CANDIED CORN

Steps:

• Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender
• In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly.

SWEET CORN ICE CREAM, SALTY POPPED CORN AND CARAMEL-CANDIED BACON

Steps:

• For the sweet corn ice cream: Heat a heavy, large saucepan over medium heat. Add the cream, milk, vanilla beans, corn cobs and kernels, and a pinch of salt. Bring to a scald, being careful not to curdle the cream. Meanwhile, whisk together the egg yolks with the sugar in a large bowl, until fully incorporated, reaching a creamy, golden consistency. Once the milk mixture comes to a boil, strain it into a large bowl. Remove the corn cobs, kernels and vanilla beans. Remove the vanilla bean seeds by scraping the beans with the back of your knife. Add the seeds to the milk mixture. Discard the corn cobs and use a ladle or a wooden spoon to push any liquids through the remaining solids, into the milk mixture. Discard the solids. Add the salt. Slowly add the milk mixture to the eggs, whisking constantly as you pour, tempering it to make sure the eggs don't scramble.
• Quickly wipe out the original saucepan and return the milk mixture to the pan. Put the pan over medium heat, stirring consistently until you reach a thickened consistency, that coats the back of a spoon, about 3 to 5 minutes. Strain the ice cream mixture into a new bowl and immediately put the bowl over an ice bath, stirring, to cool quickly. Once chilled down completely, pour it into an ice cream machine and spin according to manufacturer's instructions. Remove the ice cream to a large container and put it in the freezer to help set up the right consistency.
• For the popcorn: Heat the olive oil in a medium-size saute pan over medium-high heat. Add the popcorn kernels and cover with a lid. Cook according to the package directions until the corn is fully popped. Once popped and still hot, salt generously. Set aside.
• Use a spoon to shape a scoop of ice cream onto each serving plate. Spoon some of the candied bacon generously over the ice cream on each plate and garnish with the popcorn. Taste!
• To a medium saute pan over medium-high heat, add oil and bacon. Render the bacon until crunchy, about 7 to 8 minutes, stirring occasionally to be sure it's not sticking to the pan. Once fully crisp, pour off a little excess fat. Add the brown sugar to the bacon in the pan and stir it to dissolve and caramelize. Stir in the lemon juice and cream, and stir well to combine. Adjust consistency with more cream if needed.
• Yield: 1/4 cup