Description
Sweet corns summery goodness shines in this unique ice cream.
Spicy chili brittle adds a delightful crunch and warmth.
Ingredients
Units
Scale
- 2 ears of sweet white corn
- 2 cups (473 ml) cream
- 2 cups (473 ml) milk
- 3/4 cups (177 ml) sugar
- 2 tsp vanilla
- 1/8 to 1/4 tsp ground chipotle chili
- 2 cups (473 ml) walnut halves
- 1/4 cups (59 ml) sugar
- 3 Tbs unsalted butter
- chipotle chili to taste
- a pinch of Kosher salt
Instructions
- Shuck, wash, and remove the kernels from two ears of corn. Set them aside.
- Pour 2 cups of cream into a large pot.
- Add 2 teaspoons of good quality vanilla.
- Add 3/4 cup of sugar.
- Bring the cream, sugar, and vanilla to a low simmer.
- When the mixture starts to simmer, add the corn kernels.
- Let the corn simmer for 3-4 minutes, until slightly tender.
- Remove from heat and add 2 cups of milk.
- Add the ground chipotle chili slowly and in small amounts, allowing the heat to develop to your desired level.
- Chill the mixture in the refrigerator for several hours or overnight to allow the flavors to mellow.
- Check the heat level before churning in the ice cream machine.
- Pour the mixture into your ice cream machine and churn until ready.
- Scoop the ice cream into a freezer-safe container.
- Add 3 tablespoons of butter to a skillet and melt.
- Add 1/4 cup of sugar and stir until melted.
- When the caramel thickens, add 1/4 cup of nuts and 1/4 teaspoon of Kashmiri chili.
- Stir; if it thickens too much, return to heat to soften.
- Pour onto a heatproof plate or silicone mat, sprinkle with sea salt, and let cool and harden.
- Chop the nut brittle before serving.
Notes
- For a smoother ice cream, strain the corn mixture through a fine-mesh sieve after simmering.
- Adjust the amount of chipotle chili to your preference; start with less and add more for increased heat.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks; the brittle can be stored separately in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 40
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 50