Corn Ice Cream

Directions

1. Leave only a few inner husks on the corn, and place it in a pot with water. Heat just enough to keep it from boiling, and cook slowly for 20 to 25 minutes.

   

2. Allow the corn to cool before scraping the kernels off with a knife. Weigh 200 g of kernels and use a blender to puree until smooth. Leave 50 g of kernels as they are.

   

3. Pour milk into a pot on medium heat and heat just enough to keep it from boiling.

   

4. Lightly beat the egg yolks in a bowl and add the granulated sugar. Use a whisk to beat until the mixture turns white.

   

5. Add the warmed milk to Step 4 a little at a time, and pour the mixture back into the pot. Stir with a rubber spatula on low heat until it thickens (approximately 80 degrees Celsius). *Prepare water with ice beforehand, and chill as soon as the mixture thickens to prevent the egg yolks from clumping.

   

6. Place the pot on iced water and chill to body temperature.

   

7. Pour heavy cream into a bowl placed on another bowl containing iced water to chill. Use a handheld mixer to beat the cream to soft-peak while chilling.

   

8. Add the cooled Step 6 into the cream in two parts, and mix with a rubber spatula.

   

9. Add the pureed corn and kernels, and mix with a rubber spatula.

   

10. Place the bowl into a freezer and freeze for 3-4 hours to solidify. *For a fluffier finish, mix every 30 minutes with a rubber spatula.

    

11. Once the ice cream solidifies, it is done.

    

12. Make the corn for the ice cream topping. Place the butter and corn kernels into a frypan on medium heat. Once the butter melts, add the soy sauce and cook until the kernels are brown.