Here is a post that I owe you for yesterday. It was Jennifer ‘s birthday and we gave her a canoe ride and My Rebecca made a plum pie birthday cake. Here is a couple of pics and then the basic sweet corn ice cream recipe that Jennifer dug up somewhere. We are thinking it needs salt and butter flavor so we are still playing with it.
Sweet Corn Ice Cream
2 ears corn
1 cup heavy whipping cream
1 1/2 cups milk
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract
1. Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their “milk”) off the cobs. Discard cobs.
2. In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.
3. Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture’s surface), and chill at least 2 hours and up to 1 day.
4. Freeze in an ice cream maker according to manufacturer’s instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.
Our Cancer Camino takes us back into Seattle today to the hospital and then to a visit with Sister Joyce. That is always fun and productive. OK, off to our day, love you, Felipe.