Monday, December 7, 2009

Sasha's Kitchen: Sweet Corn Ice Cream and Rocky Road Ice Cream

I have a photographic memory for everything except numbers and directions It's weird. I have absolutely the best memory for names. What this means is that if we met in 1997 and I had a positive impression of you at the time, I will remember you forever, even if we haven't spoken since 1998. Among the various things I was able to remember (and the only one that applies to this post) was that my Dad and stepmom received an ice cream maker as a wedding gift, about 22 years ago. I called them about six months ago and asked them to give it to me to use in my kitchen adventures. After a bit of persistence, they obliged and transported the ice cream maker from rural Pennsylvania to Brooklyn. Using the manufacturer's instructions for the ice cream maker, branded as Doniver (apparently a popular brand at the time), I was able to find some great ice cream recipes of some crazy flavors to make in it.

Sweet corn ice cream may sound strange, and perhaps it is. But it is amazing, especially if you make it with farmer's market sweet corn in the summer season, as I did. The idea came to me after going to a Manhattan ice cream shop called Cones, which has many unusual ice cream flavors, such as honeydew, watermelon etc, most of which taste great.

Sweet Corn Ice Cream
4 ears fresh corn, shucked
2 cups whole milk
2 cups heavy cream
3/4 cups sugar
9 egg yolks

First, shuck the sweet corn with a knife to remove the kernels. The quality and sweetness of the corn you use will determine how good the ice cream is. Puree the kernels in a blender. Add the milk, cream and 1/2 cup of sugar and bring to a boil, stirring and then turn off the heat. Infuse for 1 hour.

Next bring back to a simmer. In a bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of the hot cream-corn mixture to the egg yolks and stir constantly so the mixture does not curdle. Add this mixture to the saucepan with the rest of the corn mix. Cook over medium heat for about 10 minutes until the mixture thickens to a custard. The pass through a sieve if you need to and then refrigerate the custard for 4 hours.

To make the ice cream, then follow the instructions of your ice cream manufacturer for the machine and you should have ice cream after it freezes!

Rocky Road is even easier. This ice cream was created on a Sunday night a week or two ago with my cousin and friend Alicia, during a girltalk "bitch" session. This actually seems perfectly appropriate activity to do while making and.or eating ice cream.

Rocky Road Ice Cream

2/3 cup cocoa powder (I use this expensive dutch chocolate that tastes great)
2 cups sugar
4 cups whole milk
1 tsp vanilla extract
1 tsp coconut extract
1 cup almond slivers
1/4 tsp salt
4 cups whipping cream
1/2 cup chocolate chips
1 cup mini marshmellows

Mix cocoa and sugar in a large pan. Add milk and stir on low heat until dissolved. Cool at room temperature and stir in the vanilla and coconut extracts. Add the salt and whipping cream and set aside. Mix in the chocolate chips, almonds and marshmellows. That's really all there is to it, other than freezing as the manufacturer suggests. If you have trouble suspending the marshmellows in the ice cream as I did (they all seemed to float at the surface) you can remix after the ice cream is halfway frozen.

Ice Cream on Foodista


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