This may sound a little strange but it’s quite delicious. The recipe requires tender fresh
sweet corn. Frozen or canned just don’t make it. To extract even more flavor, run the
point of the knife down the center of each row of kernels to release the milk and then
scrape the cobs well to extract every bit of the sweet corn milk. I’ve included an optional
addition of fresh chile with this recipe. Also try the ice cream with a little toasted curry
powder or ground ginger in place of the chile.
Yields 1 quart
3 cups fresh sweet corn scraped from cob, cobs reserved and broken into 3-inch lengths
4 cups half and half
1 three-inch vanilla bean
8 egg yolks
1/2 cup sugar
2 tablespoons fragrant honey
1 teaspoon finely grated lemon zest
1 teaspoon finely minced seeded serrano chile (optional)
Garnish: Mint sprigs and Almond Lace Cookie Fan (recipe follows).
Combine corn and 1 cup half and half in a blender or food processor and process in short
bursts to finely chop corn. Add corn mixture to a saucepan along with remaining cream,
corncobs and vanilla bean. Bring to a simmer over moderate heat.
While corn mixture is heating, beat together the egg yolks, sugar, honey, zest and chile in
a bowl until well combined. Remove and discard cobs from corn-cream mixture and
strain, pressing down on solids. Whisk into egg yolk mixture in a slow steady stream.
Remove vanilla bean, split it and scrape seeds into mixture. (Rinse vanilla bean and use
to flavor sugar if desired!).
Return mixture to pan and cook custard over low heat, stirring constantly, until it just
begins to thicken (approximately 180 degrees). Be careful not to boil or eggs will curdle.
Strain through a fine mesh sieve, chill and then freeze in an ice cream freezer according
to manufacturer’s directions.
Serve in chilled bowls with mint sprigs and Almond Lace Cookies, if desired.
Almond Lace Cookies
Makes 16-20 cookies
Butter and flour for the baking sheets
3/4 cup ground almonds (do this in a food processor)
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon all-purpose flour
2 tablespoons milk
1 teaspoon grated orange zest
Preheat the oven to 350 degrees. Lightly butter and flour at least 2 baking sheets. Place
sheets in refrigerator for at least 10 minutes.
In a large sauté pan, combine the remaining ingredients. Stir over low heat with a
wooden spoon until the butter melts and the ingredients are well mixed. Remove from
the heat.
Place heaping teaspoons of the batter, about 5 inches apart on the prepared chilled sheets
(the batter will spread during baking). Bake for 8 to 10 minutes or until evenly browned.
Turn sheets halfway through baking. Remove from the oven. Using a wide spatula,
remove the cookies from the baking sheet and immediately shape as desired, into tightly
rolled cigarettes or allow to cool and serve flat.
Store in airtight containers for 2 days or in freezer for up to a month.
John Ash (c) 1995
Revised 9/98
