Buttermilk Sweet Corn Ice Cream

After hemming and hawing over my next ice cream flavor, I finally decided on Buttermilk Sweet Corn Ice Cream. You will kick yourself silly because it literally tastes like sweet corn with a splash of tang from the buttermilk.

Oh, and you can see from my photos that figs are just beginning to pop up! I purchased my figs from an Italian open air market in the Bronx, along Arthur Avenue, after stopping in a pastry shop for some cannoli and rainbow cake first. Sweet glory I cannot wait for more figs to arrive in season!

Oooo and I just purchased Sherry Yard’s cookbook, Desserts by the Yard from the most fun little cookbook shop called Bonnie Slotnick’s in the West Village. At Bonnie Slotnick’s, you will find all sorts of treasures–books you might find in grandma’s closet or in my case, a book that I have had my eye on for quite some time. Sherry Yard’s Nectarine Cobbler and Honey-Glazed Cornbread (both of which would go dashingly with this buttermilk sweet corn ice cream), her White Birthday Cake with Chocolate and Butter Fudge Frosting, and all of her cookies are screaming for me to bake.

Ok, back to this corny ice cream. It is pretty great. Sort of messy to make: corn kernels flying all over the place as you chop them off the cob, using your blender, using a pot, using your strainer (twice), fishing out corn cobs, tempering egg yolks, etc. etc. But the mess it worth it. You get a crazy good frozen summer treat. Man, I wish I had a warm waffle cone right now…

Buttermilk Sweet Corn Ice Cream

adapted from Simmer Down!

4 ears sweet corn

2 cups buttermilk

2 cups heavy cream

3/4 cup sugar

pinch of salt

1/2 a vanilla bean (or 1 teaspoon vanilla extract)

6-8 egg yolks (I used 6)

Remove the husks and cornsilk from the corn and break each cob into thirds.  Cut the kernels from the cobs with a sharp knife,  reserving the cobs. Put the kernels in a blender with the buttermilk and cream and pulse into a rough purée.

Pour the cream mixture into a heavy-bottomed saucepan, adding the corncob pieces, vanilla bean (scrape the seeds and add them), salt, and ½ cup of the sugar.  Bring to a boil, then cover and remove from heat.  Let steep for one hour.

Remove the corncobs and discard.  Fish out the vanilla bean and set aside.  Strain the mixture through a medium or fine mesh strainer, pressing down firmly to expel as much of the liquid as possible; discard the solids.  Return to the saucepan and place over medium heat.

In a bowl, whisk the egg yolks with the remaining ¼ cup sugar.  Whisk in a little of the hot cream to temper the yolks, then add them to the saucepan.  Cook the mixture, stirring constantly, until it coats the back of a spoon.  Pass through a fine mesh strainer and let your mixture cool over an ice-water bath. Once cool, refrigerate until thoroughly chilled (at least 4 hours).  Freeze in your ice cream maker according to manufacturer’s instructions. Makes slightly less than 1 quart.

***SERVE WITH A DRIZZLE OF HONEY  AND SLICED FRUIT (CHERRIES, FIGS, RASPBERRIES, PEACHES…) OR ATOP OF SOME HOMEMADE PIE OR COBBLER!!!!