I know what some of you are thinking and no, I don’t need an intervention. This is the last corn recipe, I promise… for this year at least.
The first time I encountered sweet corn ice cream (well technically, it was gelato) was at Chef Mario Batali’s casual pizza and pasta joint, Otto in NYC. Most people see corn and ice cream in the same sentence and probably think mildly unpleasant thoughts. But I know you’re not most people. You’re better than that. You recognize the possibility of dessert magnificence.
If you’re still not convinced with the whole corn ice cream thing, maybe the caramel-candied bacon will help? Bacon always helps, in my opinion.
The great thing about this ice cream, and any ice cream really, is you can make the custard base when you have an hour free one day, then quickly churn it in your ice cream maker 1 to 3 days later, and then freeze until you’re ready to eat.
Homemade ice cream is one of life’s greatest pleasures. It’s rich, intensely flavorful, super creamy. It’s so much better than almost all the ice creams in the freezer aisle. I say almost all the ice creams because I’m still a sucker for Ben and Jerry’s Phish Food. It’s so good. And Friendly’s Mint Chocolate Chip. That one reminds me of my childhood.
By the way, many people think I’m weird for liking caramel with my mint chocolate chip ice cream. And lots of rainbow sprinkles, of course. You don’t think that, do you?
recipe adapted from Iron Chef Michael Symon.Print