Sweet Corn Ice Cream With Caramel Corn Recipe By Tasty

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.

Steps:

• Remove the corn kernels from the cob with a knife. Then, carefully break the cobs in half with your hands.
• Place the corn kernels in a food processor. Pulse several times until coarsely chopped.
• Add the chopped kernels, cobs, 1½ cups (360 ml) of cream, and the salt to a large saucepan. Stir to ensure the ingredients are well combined. Cover and cook over low heat for 20 minutes.
• Remove the cream and corn mixture from the heat and chill in the refrigerator for at least 2 hours.
• Combine the blueberries, sugar, and lemon juice in a medium bowl. Let sit at room temperature for 10 minutes, or until the berries appear juicy and vibrant, stirring occasionally.
• Transfer the berry mixture to a food processor or blender and puree. Set aside.
• Remove the corn cobs from the chilled cream mixture. Pour the remaining corn cream through a sieve into a large bowl. Use the back of a spoon or spatula to press the solids to extract any remaining liquid.
• Add the remaining heavy cream. Using an electric hand mixer, whip the cream mixture until soft peaks form. Fold in the condensed milk with a rubber spatula.
• Pour half of the cream mixture into a 9x5-inch (23x13-cm) loaf pan. Top with half of the blueberry puree and use a knife to swirl it into the cream.
• Top with the remaining cream and puree, then swirl the puree with a knife again.
• Freeze for 3-4 hours before serving. If the ice cream is too solid to scoop, let sit at room temperature for 10-15 minutes before scooping.
• Enjoy!

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

Steps:

• In a large cast iron skillet over high heat, grill the ears of corn until charred on all sides, turning every 2 minutes, 10-15 minutes total.
• Remove the corn from the pan, cut the kernels off the cobs, and return the cobs to the skillet. Char on all sides, turning every 2-3 minutes, 10-12 minutes total. Remove the cobs from the pan.
• Cut the cobs in half crosswise and place in a small saucepan. Add ½ cup sugar, the milk, and cream. Bring to a gentle simmer over medium-low heat, 5-7 minutes. Transfer to a heatproof bowl or container and cover with plastic wrap or a lid. Steep in the refrigerator for 2 hours, or up to overnight.
• Remove the cobs from the cream mixture, squeezing as much liquid from the cobs back into the bowl as possible.
• Add the lemon and lime zest to a fine-mesh sieve set over a clean small saucepan. Carefully pour the cream mixture through the sieve over the zest, removing any corn bits that may remain. Bring to a simmer over medium-low heat.
• In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Using a measuring cup or ladle, slowly add the warm cream mixture to the eggs to temper, whisking constantly. Once all of the cream has been added, pour the mixture back into the pot and cook until thick enough to coat the back of a spoon, about 3 minutes. If desired, strain the mixture through the sieve once more to remove any curdled bits. Pour the mixture into a clean heatproof bowl or container and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, up to overnight.
• Transfer the ice cream base to a loaf pan or container and cover. Freeze for 4 hours, or up to overnight, until solid. (Alternatively, pour the ice cream base into an ice cream maker and mix according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.)
• Scoop the ice cream into bowls and top with caramel corn and squeeze of lime.
• Enjoy!