CARAMEL SWEETCORN ICE CREAM

30 MINS, PLUS INFUSING AND FREEZING

SERVES 10-12

– 3 corn on the cob

– 100g golden granulated sugar

– 400ml double cream

– 400ml full fat milk

– good pinch of sea salt

– 6 large egg yolks

– 80g light soft brown sugar

Carefully slice the kernels from the cobs and place them into a large heavybottomed saucepan. Cut the bare cobs into two or three pieces and add to the pan, along with the granulated sugar. Add the cream, milk and salt and place on a medium heat.

Gently bring to a simmer, then remove from the hob. Cover and leave for a couple of hours. After that, pop it into the fridge and leave to infuse for as long as you can, up to a further six hours.

Remove the cobs, scrape them with a spoon to release any cream that’s been absorbed, then throw them away. Strain the cream through a sieve into a clean pan and use the back of a spoon to mash the corn kernels lightly in order to release all the flavour. Discard the kernels and place the pan of cream on a low heat. Once it has reached a simmer, remove from the heat.

In a large bowl, whisk the egg yolks with the brown sugar until pale and creamy. Ladle a couple of spoonfuls of the warm cream into the eggs, whisking quickly. Then, gently pour the egg mixture into the pan with the remaining cream, and whisk it all together thoroughly. Place the pan back on a low heat, whisking constantly, until it is thick enough to coat the back of a wooden spoon.

Take off the heat and strain through a fine sieve into a clean bowl. Set the bowl in a larger bowl of ice-cold water (or half fill your sink), just be careful not to fill it too much so that the water pours into the custard! Leave it there to cool for an hour, then transfer to the fridge until completely chilled.

Give the custard a brisk but thorough whisk, then pour it into your ice-cream machine and churn until it is frozen, smooth and super creamy. Transfer to a dish, cover and pop into the freezer until you’re ready to serve. Heaven.