It may seem a little unusual, but just wait until you try this amazingly delicious ice cream!
Especially in the summer months when sweet corn is at its sweetest. The incredible flavor of corn, matched against the salty crunch of the pistachio. Oh, so, so good! When fresh corn is not available, you can go with creamed corn (about two 13.5 oz cans). We promise you this is as good as S’mores Ice Cream or Blueberry Ice Cream!
HOW TO MAKE SWEET CORN AND PISTACHIO ICE CREAM
Of course, it all starts with the corn.
We highly recommend making this incredible ice cream when fresh corn is at its peak.
Simply remove the skin and silk, and then use a sharp knife to remove those sweet, delicious kernels!
Steeping the corn cobs in the cream just deepens the corn flavor.
Corn is naturally sweet, so if you think about it, it’s ideal for ice cream!
This is almost as fun to make as it is to eat! (Almost, eating it is pretty amazing).
WHAT DOES TEMPERING THE EGGS MEAN?
When you “temper” eggs, it just means you are gradually heating them.
If you heat them too quickly, they run the risk of scrambling.
Sweet Corn and Pistachio Ice Cream is a beautiful custard-based cream that is just so good!
Straining the cream will create the perfect texture for the ice cream.
A fine-mesh sieve or colander will work perfectly.
Follow the manufacturer freezing instructions for freezing the cream.
We recommend adding in the chopped pistachios in the final few minutes of churning.
Pistachios add flavor and a wonderful crunch!
Ready to make an unusual but delicious ice cream? Go for it!
And when you do, be sure to take a picture, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Sweet Corn and Pistachio Ice Cream
Equipment
- Ice cream maker
Ingredients
- 4 ears corn fresh, shucked
- 1½ cups whole milk
- 2 cups heavy cream
- 1 cup sugar plus 1 tbsp
- 6 large egg yolks
- ¼ tsp salt
- ¼ cup sour cream
- ¾ cup pistachios shelled, roughly chopped
Instructions
- Use a large knife to cut the kernels from the corn cobs. Place in a large pot, or Dutch oven.
- Break the corn cobs in half and add to the pot, along with the milk, cream and 1/2 cup of sugar.
- Bring to a boil, stirring occasionally, then remove from heat and let stand for 1 hour to infuse the flavors. Then, discard the cobs.
- Puree the kernel mixture in a blender.
- Add back to a saute pan and bring to a simmer, then turn off the heat
- In a medium bowl, whisk egg yolks, 1/4 teaspoon salt, and 1/4 cup of sugar.
- Add a cup of the hot cream mixture to the yolks, stirring constantly.
- Add yolk mixture to saucepan, stirring. Cook over medium-low heat, continuing to stir constantly, until custard coats the back of a spoon - about 10 minutes.
- Pass the custard through a fine sieve, pressing the solids. Discard solids.
- Whisk in sour cream until smooth.
- Let custard cool in an ice bath, then cover and chill for at least 4 hours.
- Freeze corn mixture in your ice cream maker according to the manufacturer's directions.
- Add the pistachios 5 minutes before the churning is to finish.
- Place in freezer-proof container, and freeze for 1 to 2 hours, or overnight.
