Sweetcorn ice cream with butterscotch sauce
- September 2015
- Serves 12
- Hands-on time 50 min, plus infusing, chilling, churning and freezing
Summer sweetcorn is so sweet that it works magically in this ice cream recipe, have a go and find out just how good it is.
- 31.4g (18.5g saturated)
- 25.9g (24.8g sugars)
For the butterscotch sauce
- 3 tbsp double cream
- 1 tbsp whisky
- 1 tsp sea salt flakes
- ½ vanilla pod, split lengthways
- 75g granulated sugar
- 4 tbsp unsalted butter
- 2 tbsp packed light brown sugar
- 1½ tsp light corn syrup or golden syrup
For the ice cream
- 3 medium corn on the cobs, shucked
- >480ml double cream
- 225ml whole milk
- ¼ tsp sea salt flakes
- 165g granulated sugar
- 6 large free-range egg yolks (see tip)
- Caramel popcorn
You’ll also need…
- A sugar thermometer or digital probe thermometer
- To make the butterscotch sauce, combine the cream, whisky and salt in a measuring jug. Use the tip of a knife to scrape the seeds of the vanilla pod into the jug and stir well.
- Combine the 75g granulated sugar, butter, brown sugar, syrup and 55ml water in a medium deep saucepan. Set it over a high heat and bring the mixture to the boil. Attach a sugar thermometer to the pan (or hold a digital thermometer in the mixture) and boil until the mixture reaches 120°C. Remove the pan from the heat and gradually whisk in the cream mixture. Cool to room temperature.
- For the ice cream, cut the corn kernels from the cobs, then cut the cobs widthways into 3 pieces. Combine the kernels and cobs in a medium pan along with the cream, milk, salt and 55g of the sugar. Bring to a simmer, stirring occasionally, over a medium-high heat, then turn off the heat, cover the pan and let the mixture infuse at room temperature for at least 21⁄2 hours, or in the fridge for up to 12 hours.
- Remove the cobs, gently scraping them with a spoon to get at any liquid that may be hiding in them, then discard them. Strain the remaining mixture through a fine sieve into a clean medium pan, pressing on the kernels in the sieve to release as much flavour as possible. Discard the kernels. Bring the infused milk to a simmer over a medium heat, then turn off the heat.
- Whisk the egg yolks and the remaining 110g sugar in a medium bowl until smooth. Slowly but steadily add about 10 tbsp of the milk mixture to the yolk mixture, whisking constantly. Slowly but steadily add the yolk mixture to the pan, again whisking constantly. Cook over a low-medium heat, whisking constantly and adjusting the heat if necessary so it continues to steam gently, until the mixture thickens enough to coat the back of a spoon.
- Strain the mixture again through a sieve into a clean medium bowl, pressing, then discarding the solids. Fill a larger bowl halfway with icy water and nestle the medium bowl inside. Stir frequently until the mixture is cold. Cover the bowl and chill in the fridge for at least 4 hours or overnight.
- Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze until firm or until ready to serve (see Make Ahead).
- When you’re ready to eat, scoop the ice cream into bowls, drizzle on some butterscotch and top with some of the caramel popcorn.
Recipe is from A Girl and Her Greens by April Bloomfield (£25; Canongate). You can buy a copy for the special price of £15 with free UK P&P from canongate.co.uk, enter the code DMGREENS08 at the checkout.
Lightly whisk the leftover egg whites, then freeze in a bag to use in other dishes.
Make the ice cream up to 1 month in advance and keep in a sealed container in the freezer. Take out of the freezer to soften slightly before serving. Make the butterscotch up to 2 weeks in advance and keep in the fridge in a container. Reheat gently to serve
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