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Corn coconut milk ice cream

July 6, 2013

In celebration of 4th of July, I could not have thought of a better way to honor the American tradition of BBQ, beans, corn, slaw, and watermelon than to make corn ice cream.

Yup, you heard me right; corn. Many Asians can also probably identify with this flavor of ice cream since it is actually quite as proliferated as the mung bean and melon flavors, although not necessarily as well-known.

This particular batch of sweet white corn is from Brentwood, California. I did a lot of digging on the internet, and it seems that all the corn grown there is non-GMO, which is contrary to the rest of the 88% of corn grown in the US.

DSCN1492

The corn lent its own sweet flavor to the ice cream, so I dialed back the sweetener. Also, since it was a starch, it was a lot easier to scoop out and enjoy after a brief sit on the counter top to allow it to slightly melt. Notice the slight iciness of the scoop pictured above.

Ingredients
2 ears of corn
2 cups coconut milk
3 Tbsp sugar or equivalent in sweetener
4 egg yolks

Directions
(1) Steam the corn for 10 minutes, until fully cooked.
(2) Cut off the kernels of the corn and combine with the coconut milk in a blender and blend until smooth.
(3) Heat mixture on medium-high heat in a pan over the stove until a simmer. Add sweetener and continue simmering on medium-low heat for 20-30 minutes.
(4) Bring the simmer even lower. Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(5) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(6) Let the mixture cool and chill for about an hour.
(7) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(8) Allow to sit in freezer overnight to allow flavors to incorporate.
(9) To make ice cream scoopable, leave out at room temperature at least 20 minutes before serving.

Happy 4th!

Dai Dai

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From → Recipes

2 Comments
  1. Sounds delicious and different.

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