all aboard the poop train choo choo

this is a blog about crying. also borderlands and comics.  rapscallions roaming

Sweet Corn Ice Cream 4 ears fresh corn, shucked 2 cups milk 2 cups heavy cream 1 1/2 cup sugar 9 large egg yolks Using a large knife, slice the kernels off the corn cobs and place into a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream and 1/2 cup of the sugar Bring the mixture to a boil, stirring often, then turn off the heat.  Discard the cobs. Using an immersion blender or a blender, puree the corn kernels with the milk and cream. Infuse for 1 hour. Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and  remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes. Recipe by Chef Instructor Kat Randazzo

Sweet Corn Ice Cream

  • 4 ears fresh corn, shucked
  • 2 cups milk
  • 2 cups heavy cream
  • 1 1/2 cup sugar
  • 9 large egg yolks

Using a large knife, slice the kernels off the corn cobs and place into a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream and 1/2 cup of the sugar

Bring the mixture to a boil, stirring often, then turn off the heat.  Discard the cobs. Using an immersion blender or a blender, puree the corn kernels with the milk and cream. Infuse for 1 hour.

Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and  remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.

Recipe by Chef Instructor Kat Randazzo