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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sweet corn shows up at New York City's Mesa Grill in many guises, including, at meal's end, a memorable ice cream created by pastry chef Wayne H. Brachman. Our version of chef Brachman's dessert differs from the original only in texture (we opted for a smooth ice cream rather than a kernel-studded one). Ingredients:
4 cups fresh corn kernels (cut from about 6 large ears) |
2 cups heavy cream |
1/4 cup granulated sugar |
2 cups milk |
2 tablespoons bourbon |
9 large egg yolks |
3/4 cup firmly packed light brown sugar |
Directions:
1. In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, purée the corn mixture and strain the purée through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
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