The fresh corn sweetness makes it an excellent flavor base for homemade ice cream. Martha Stewart Living, July / July 2001. This recipe makes 1 1/2 liters. Ingredients: 4 fresh sweet corn ears, 2 cups milk, 2 cups heavy cream, 3/4 cup sugar, 9 large egg yolks, blueberries for garnish. Directions: 1. Using a large knife, slice kernels off cobs. Place in a large saucepan. Break cobs into thirds. Add to pan with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring. Turn off heat. Remove cobs, discard. Puree mixture with an immersion blender or in a blender until smooth. Strain through a fine-mesh sieve, pressing on solids. Let cool 1 hour, covering pan with a tight-fitting lid. 2. Uncover, and bring to a gentle simmer. In a small bowl, whisk egg yolks with remaining 1/4 cup sugar. Add 1 cup hot cream mixture to yolks, whisking constantly to prevent curdling. Add yolk mixture to pan, whisking. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 10 minutes. 3. Strain custard through a coarse sieve, then through a fine-mesh sieve or chinois, pressing on solids. Discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice cream maker according to manufacturers directions. Serve garnished with blueberries.
27.04.2023 @ 01:33
The fresh corn sweetness makes it an excellent flavor base for homemade ice cream. Martha Stewart Living, July / July 2001. This recipe makes 1 1/2 liters. Ingredients: 4 fresh sweet corn ears, 2 cups milk, 2 cups heavy cream, 3/4 cup sugar, 9 large egg yolks, blueberries for garnish. Directions: 1. Using a large knife, slice kernels off cobs. Place in a large saucepan. Break cobs into thirds. Add to pan with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring. Turn off heat. Remove cobs, discard. Puree mixture with an immersion blender or in a blender until smooth. Strain through a fine-mesh sieve, pressing on solids. Let cool 1 hour, covering pan with a tight-fitting lid. 2. Uncover, and bring to a gentle simmer. In a small bowl, whisk egg yolks with remaining 1/4 cup sugar. Add 1 cup hot cream mixture to yolks, whisking constantly to prevent curdling. Add yolk mixture to pan, whisking. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 10 minutes. 3. Strain custard through a coarse sieve, then through a fine-mesh sieve or chinois, pressing on solids. Discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice cream maker according to manufacturers directions. Serve garnished with blueberries.