If you can remember back that far, then you know I did a Cooking Lesson with my pals at Coolhaus once before. If you’re not one of those readers that commits my every word to memory, then you can check it out HERE. Typically I don’t do repeat lessons, but when I heard that Coolhaus had new summer flavors AND that their executive pastry chef, Jessica Goryl would be willing to share them with my readers, I jumped at the chance. I mean, I’m 9 months pregnant and offering me free ice cream is the quickest way to secure my devotion. So off I went to Culver City to learn how to make their Sweet Corn Ice Cream. Let me just state for the record that I typically take one bite in a cooking lesson to try the recipe and get the pic for the blog here… However, in the case of this ice cream, I actually asked them to make me a to-go 3 scoop cup (don’t judge me). Turns out corn flavored ice cream is surprisingly addictive… just imagine the sweet flavor of Corn Pops, only fresh and delicious and mixed with your choice of blueberry preserves OR barbecue sauce… oh yes, you read that right. It’s summer people, let’s do this!
Here’s What You’ll Need
An Ice Cream Maker – if you don’t have one, this ice cream might be worth a trip to the store to secure one
1 Ear Corn, husked
2 Cups heavy cream
1 1/2 Cup whole milk
1/4 Cup cream cheese
1/2 Cup cane sugar
1/2 tsp sea salt (rec: maldon)
1/2 Cup Blueberry preserves (jarred, or home-made)
Slice kernels off the cob, scraping the extra “corn juice” from the cob into the milk/cream. Cut husk into small pieces.
In heavy bottom pot, combine milk and cream. Add all corn kernels and husk pieces to the milk/cream mix. Over low heat, slowly heat to bring up to a simmer. Allow to simmer slowly about 5 minutes. Remove from heat, cover with lid or plastic wrap and allow to infuse for at least 30-45 minutes.
Return to heat and bring up to almost almost simmer. Remove from heat, whisk in sugar and salt. Strain. Remove & discard husk.
Using a spoon, smash the remaining corn kernels and add back to the liquid.
Chill base over an ice bath. When cool, add to your home ice cream machine. Follow manufacturer’s instructions.
When complete, gently swirl in a small amount of blueberry preserves to desired taste. Cover the surface with plastic wrap. Freeze to set at least 4-6 hours.
If you don’t have the desire to make this yourself, then I highly suggest you scoot on over to Coolhaus in Culver City and get your own scoop. I know you’re questioning the whole corn ice cream thing, but just go for it, have I led you astray yet?