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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe has been a New York favorite since the mid-'90s, or so claims Otto pastry chef Meredith Kurtzman: I ate something like this at Gramercy Tavern first, and later at Babbo. So it's not really new. But few have done as well as Kurtzman to capture the season&151;and so much flavor&151;in each bite. Ingredients:
3 ears of sweet corn, preferably white, husked |
3 1/2 cups (or more) whole milk |
1 1/2 cups sugar, divided |
1 cup heavy cream |
8 large egg yolks |
1 teaspoon kosher salt |
Directions:
1. Cut kernels from corn cobs; reserve cobs. Break each cob into 23 pieces. Bring milk to a simmer in a large saucepan. Add corn kernels and cobs. Remove mixture from heat, cover, and let steep for 45 minutes.
2. Remove cobs from milk; discard. Purée mixture in batches in a blender. Set a coarse strainer over a large bowl. Strain mixture, pressing on solids; discard solids. Add more milk if needed to measure 3 1/2 cups.
3. Bring corn mixture, 1 1/4 cups sugar, and cream to a simmer in a large saucepan over medium heat, stirring to dissolve sugar.
4. Set a strainer over a medium bowl; set aside. Whisk remaining 1/4 cup sugar, egg yolks, and salt in a medium heatproof bowl. Gradually whisk in hot milk mixture; return to saucepan. Stir constantly over medium heat until custard registers 175° on an instant-read thermometer, about 2 minutes.
5. Immediately pour custard through strainer. Place bowl with custard over a large bowl of ice water. Let stand until cold, stirring occasionally, about 5 minutes. Cover and refrigerate custard for at least 6 hours or, preferably, overnight.
6. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container; freeze for at least 1 hour and up to 1 day.
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