Sweet Corn Ice Cream With Salted Caramel Peanuts Recipe 445
SWEET CORN ICE CREAM WITH SALTED CARAMEL PEANUTS RECIPE - (4.4/5)
Provided by davidv
Number Of Ingredients 12
Steps:
- To prepare the ice cream, add the milk, heavy cream, sweet corn kernels, and cobs into a medium-size saucepan. Bring the mixture to a simmer over medium-low heat. Remove the pan from the heat and let the mixture steep for 1 hour. Then, bring the mixture back up to a slow simmer, and simmer for 5 minutes. Remove the cobs. Remove the pan from the heat. Use a fine strainer to strain the liquid into a clean saucepan. (Make sure to squeeze out the juice from the kernels by pressing them with a ladle or the back of a spoon.) Whisk the egg yolks and sugar in a medium-size bowl. Whisk about 1/3 of the heated milk mixture into the egg mixture. Then, introduce the rest of the milk into the egg mixture in a slow stream, whisking constantly. Pour the egg and milk mixture back into the saucepan. Return the pan to the heat and stir gently until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes. Do not allow the mixture to boil. Chill the mixture until cold. Then pour it into the canister of an ice-cream maker and freeze according to manufacturer's instructions. To prepare the brittle, first line a baking sheet with parchment paper. Bring the sugar and water to a boil in a small saucepan and stir until the sugar dissolves. Reduce the heat to medium and cook until the mixture just starts to turn amber. Remove the pan from the heat, stir in the peanuts and cinnamon, and immediately pour the mixture onto the prepared baking sheet. Working quickly, with a heat-proof silicone spatula, evenly spread the mixture out. Sprinkle with sea salt and let the brittle harden. When the brittle has completely cooled, break it into several large pieces and place it into a zip-top plastic bag. Use a meat tenderizer or rolling pin to crush the brittle into small bits, about the size of chocolate chips. Sprinkle on top of the ice cream just before serving.
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- Combine the corn and the half-and-half in a food processor and process until smooth. Pour through a sieve over a large bowl, reserving liquid and discarding the solids. Add the 2 cups of milk, the sugar, the salt and the egg yolks. Whisk all the ingredients together and pour into a large saucepan.
- Cook the mixture over medium heat until thick, but do not boil, stirring constantly, about 20 minutes. Remove from heat. Let cool for about 20 minutes, then cover and transfer to the fridge to completely cool down, preferably overnight.
- Meanwhile, make the caramel: Melt the butter in a large saucepan. Stir in the sugar and cook, stirring frequently, until the sugar is deep golden brown and starts to smoke.
- Remove from the heat and whisk in half of the cream. (Be careful, because the mixture will splatter.) Stir in the rest of the cream, the vanilla and the salt. If there are any lumps in the caramel, return to the heat over low and whisk until they are dissolved. Let cool to room temperature. (If making the caramel the night before churning the ice cream, store the caramel in the refrigerator, but bring back to room temperature before adding to the ice cream.)
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- In a heavy bottom saucepan over medium heat, warm the heavy cream, sugar and honey, stirring occasionally, until the sugar is dissolved. Do not let the mixture come to a boil. Remove the saucepan from the heat.
- Slice the corn kernels off the cobs. Place the sliced kernels and the cobs (you can break them in half to fit your saucepan, if necessary) in the warm cream mixture. Cover and allow the mixture to steep at room temperature for 1 hour.
- After 1 hour, remove the cobs from the cream mixture. Use the back of a spoon to push on the sides of the cobs, releasing as much of the liquid as possible. Then discard the spent cobs.
- Transfer the cream mixture to your blender and blend on high until smooth. Then strain the cream mixture through a fine mesh sieve into a clean bowl, discarding any collected solids. Whisk in the buttermilk. Then cover the bowl with plastic wrap and place it in your refrigerator until the ice cream base is completely chilled, at least 4 hours or up to 24 hours.
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