Cinnamon-Sweet Corn Ice Cream
From “First We Eat” by Eva Kosmas Flores (Abrams)
Peak summer corn can have an almost aggressive sweetness. This recipe pairs that saccharin overload with a touch of cinnamon for a silky dessert that’s sure to please.
Makes 4 servings
4 4 ½ ears egg cup yolks sweet sugar corn 1½ cups heavy cream 1½ cups whole milk ¾ teaspoon pure vanilla extract ¾ teaspoon ground cinnamon Pinch of flake kosher sea salt
Instructions: Remove the husk and silk from the corn. Stand a box grater in a bowl and use the largehole setting to grate the corn off each ear into the bowl. Discard cobs and set corn aside.
Add 2-3 inches of water to the bottom of a double boiler (enough so water touches bottom of insert) and bring to a boil. Reduce heat to low. Put the egg yolks and sugar in the top of double boiler. Whisk vigorously without stopping until the mixture turns pale yellow, a steady ribbon of yolk falls from the whisk when you lift it above the pan and you don’t feel any sugar granules when you pinch the mixture between your thumb and forefinger, 2-3 minutes. Transfer to a blender or food processor. Add the corn, cream, milk, vanilla, cinnamon and salt and blend until completely
smooth. Pour the mixture into an ice cream machine and churn according to the manufacturer’s directions. Transfer the ice cream into an airtight, freezer-safe container and freeze for 4 hours or overnight before serving.
Nutrition per serving: 392 calories, 14 g fat (7 g saturated fat), 236 mg cholesterol, 97 mg sodium, 62 g carbohydrates, 4 g dietary fiber, 37 g sugar, 11 g protein