Sweet Corn Ice Cream w/Corn Cake

Sorry Dad, but you are making an appearance on the blog today in honor of the Father's Day weekend - I knew you would really appreciate the publicity. Andy and I headed out to Crystal Lake to play 9 holes of golf with Mom and Dad. Mom made about 22 different tee times, as I couldn't quite pinpoint a time for our arrival. Apparently, lots of people leave the city on a Sunday afternoon, head out to the suburbs, thus creating quite a bit of traffic.

I haven't played golf in oh....15 years maybe. Putt putt doesn't really count, and unless you count the Friday afternoon at the driving range this past week, I golf just about as often as I read a good classic novel. Rarely. When I hit them, I hit them good. When I don't swing too well, it shows. I suppose all golfers feel that way though. If everyone always hits them good, it wouldn't be much of a sport. If only my scores in Wii Golf would carry over, I'd be set. I was happy to chip and putt a few balls every so often throughout the 9 holes, but driving the golf cart, and enjoying the company of the afternoon is what I was there for.

As usual, Dad did most of the cooking, despite it being a day for him. We wouldn't have it any other way. We had grilled hamburgers, grilled talapia for Andy and I, cucumber/tomato/feta salad, and potato wedges. A wonderful home-cooked meal.

As I start to pack-up the apartment once again, it is time to analyze the items that I have in my kitchen. What do I keep and what could I do without? What am I using and what was a fad that has since passed? One thing that is a stand-by for sure is the food processor. How can one make sweet corn ice cream without the assistance of a food processor? It stays. The spiral vegetable peeler? Well, that is in the questionable pile. If I haven't used it in the past year, it goes. The same will hold true for my closet, which is why you may see me wearing sandals that I haven't worn in the past year. If I get a wear in now, they can surely make the trip to the new place. I'm glad I can make my own rules for these sorts of things.

But this ice cream. It's odd, I know. You may think you don't like it, but you will.

Me: So....what did you think of the ice cream?

Andy: It tastes like vanilla.

Well, there you have it folks. No matter what flavor of crazy ice cream I make, it always seems to taste like vanilla. I need to work on that. So it is a subtle corn flavor. Maybe the freshness of the corn has something to do with it? I don't know, but it sure is fun trying different flavors of ice cream. Thanks Rick Bayless for the recipe. I'll be dining at Topolobampo on Thursday, so this dish just might be on the menu.

Sweet Corn Ice Cream

adapted from Rick Bayless

print this recipe

3 ears fresh sweet corn

1 1/2 cups half-and-half
4 egg yolks
3/4 cup plus 2 tablespoons sugar
1 1/3 cups heavy cream
1/3 cup evaporated milk

1/2 teaspoon ground cinnamon,

2 tablespoon orange liqueur
1 tablespoon fresh lime juice

Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring the pot of water to a boil over high heat while you're preparing the custard base.

Husk the corn and pull off all the silk. Cut the kernels from the ears and measure 2 cups. Scoop into a blender and add the half-and-half. Blend until smooth. In the 3-quart stainless steel bowl, stir together the egg yolks and sugar until thoroughly combined. Add the corn mixture and whisk to combine thoroughly. Reduce the temperature under the pot of boiling water to maintain a gentle simmer.

Set the bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes. The custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. Pour the base through a medium-mesh strainer into another bowl.

Fill a large bowl halfway with ice. Nestle the custard into the ice and whisk regularly until completely cool. Refrigerate if not using immediately.

Stir the heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into the base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm.