DOUBLE CORN ICE CREAM

I didn’t make nearly enough ice cream this summer. I know there’s no actual rule that says you have to stop making it when the weather changes, but I always seem to move on to custard and crumble as soon as autumn arrives. So, while the sweetcorn is still around, I’m making one more.

Sweetcorn makes a surprisingly good corn ice cream. It’s naturally sweet, which means it works in a pudding without needing to be convinced. I steep both the kernels and the cobs in the cream and milk, which gives the base a deeper flavour. You get the taste of sweetcorn, but it still feels very much like ice cream.

The first time I made it, I left it there. A simple sweetcorn ice cream is actually very good. But then I started thinking about popcorn, and caramel, and how I could make the whole thing a little more fun. The caramel gets swirled through the churned ice cream, then I add chopped caramel popcorn just before serving.

There’s something quite nice about eating a cold, creamy scoop of corn ice cream with all those little pieces of crunchy, sticky popcorn running through it. It’s a slightly odd pudding, perhaps, but not so odd that you don’t immediately want another spoonful.

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DOUBLE CORN ICE CREAM

The last hurrah for summer sweetcorn. There’s something slightly ridiculous about turning a vegetable into ice cream, but sweetcorn is sweet enough to make it work – especially with caramel and popcorn involved.

Prep Time 2 hours

Cook Time 1 hour

Total Time 3 hours

Ingredients

• 3 ears of corn
• 500 ml double cream
• 250 ml full-fat milk
• 2 tsp vanilla bean paste
• 175 g caster sugar
• pinch of salt
• 4 egg yolks (from large eggs)
• 200 g caramel (I use the Carnation one!), whisked to loosen it up
• to serve: caramel popcorn, roughly chopped

Instructions

1. Slice the corn kernels from each cob. Combine the corn kernels, cobs, double cream, milk and vanilla bean paste in a large saucepan. Bring the mixture to a gentle simmer over a low-medium heat for 3 minutes, stirring constantly, and making sure it never comes to the boil. Turn the heat off, cover the pan with a lid, and let the mixture sit for at least 2 hours.
2. Fish out the cobs from the cooled cream, and transfer the rest to a high-speed blender. Add sugar and a pinch of salt, then blend until completely smooth.
3. Lightly whisk the egg yolks in a large mixing bowl. Slowly pour in the blended cream, whisking all the time as you do, then return it to its pan.
4. Set the pan over a low-heat and bring to a very gentle simmer (don’t let it boil!). Cook for 4-6 minutes, whisking constantly, until the ice cream base easily coats the back of a spoon. Cover the surface of the ice cream base with clingfilm, to stop a crust forming, then let the mixture cool completely.
5. Squeeze the ice cream base through single layer of muslin cloth, into a jug – this will help you get a super smooth ice cream. Then, pour the base into your ice cream maker (whichever one you have), and churn until firm.
6. When the ice cream is firm, add the caramel in a slow drizzle for a churn or two, to marble it through the ice cream. Transfer the ice cream into an airtight container, and freeze until you are ready to eat. Serve topped with a good handful of caramel popcorn.

Lots more ice cream recipes here for you!