take two: corn on the cob

I get a thrill every time I drive by the cornfields along the road into town. Years ago, that thrill would’ve been a chill thanks to the Stephen King horror movie. Now, the fields don’t scare me. They excite me with their endless possibilities once it comes into season. This isn’t to say I’ll be walking past any of those fields at night. I feel much safer tucked into my kitchen, making a batch of this ice cream. Since you’ll need to do something with the kernels (you only need the cobs for the ice cream), you’ll want to check out this easy recipe for creamed corn. It’s one of my favorites, and hard to stop eating once you start.

Homemade Creamed Corn | In Jennie's Kitchen

Sweet Corn & Lemon Thyme Ice Cream

Makes 1 1/2 pints

2 cups (450 ml) whole milk

2 cobs of corn, kernels removed and saved for later use

3/4 cup (150 grams) granulated natural cane sugar

3 sprigs fresh lemon thyme

3 large egg yolks (save whites for a later use)

1 cup (225 ml) heavy cream

Be sure to place the freezer bowl of your ice cream maker in the freezer for at least 24 hours before ready to churn.

Scrape remaining juice from cob into milk. Let milk steep with cobs overnight in a covered bowl in the refrigerator. – See more at: http://www.cuisinart.com/blog/entry/1040.html#sthash.eNAfNGhp.dpuf

Pour the milk into a 2-quart pot (or deep bowl, whichever fits best inside your fridge). Hold the cobs over the pot, and scrape them to release the juices from the cob. It’s okay if some kernel bits go in the pot, too. Cover and set aside in the fridge overnight.

The next day, add the sugar and lemon thyme to the pot. Cook over medium-low flame until very hot, but not boiling. Basically, you want it hot enough for the sugar to dissolve. Remove from heat, and discard the thyme branches (don’t worry about the leaves; you’ll be straining the milk later on).

Add the egg yolks to a deep bowl. Beat them with a whisk until thick and frothy. Continue to whisk as you slowly pour in 1/2 cup of the hot milk mixture. This is called tempering the yolks so they don’t curdle. Return the pot to medium-low heat. Slowly stir in the egg-milk mixture. Cook, stirring constantly, until the milk has thickened enough to coat the back of a wooden spoon.

Set a strainer over a bowl. Pour the mixture through, discarding any solids left behind. Cover, and store in the fridge until cold (40F), a few hours, or overnight. Once chilled, churn according to your ice cream maker’s directions.

Some more corny ideas to cook up this summer from my #SummerSoiree friends at Food Network:
The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

Comments

  • Mexican Elote Corn Casserole FN #SummerSoiree (Gluten-Free) « The Heritage Cook ®: […] With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn FN Dish: Off-the-Chart Corn on the Cob […]

  • DamselflyDiary: I just called my husband at work, squealing with delight because our local Colorado Olathe sweet corn has finally arrived. I haven’t yet been eating corn this summer because the stuff we get trucked in stinks. I want the real thing, local and sweet.

    I doubt I will be making corn ice cream since I do not like ice cream (I know, please don’t judge me) but that creamed corn sounds mighty fine.

    Thanks for sharing your loves with all of us!

    P.S. I am really craving those hand pies you made. I may attempt them this weekend, even without your recipe. :-)

  • Grilled Corn, Soy-Mirin Glaze,Wasabi Goat Butter • Taste With The Eyes • where the image is meant to titillate and inspire the cook: […] With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn FN Dish: Off-the-Chart Corn on the Cob […]

  • Leena Saini: I love your site! And the beautiful corn ice cream. Reminds me of an artisanal ice cream I had in NYC years ago. As for another corn recipe…have you ever tried Indian-style street corn? Roast corn on a gas flame, then rub with lemon juice, salt, pepper and chili powder (or paprika if you don’t like it spicy). So good!

  • Corn on the Cob with Lemon Basil Pesto: […] With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat ButterIn Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed CornFN Dish: Off-the-Chart Corn on the Cob […]

  • Jennifer Perillo: I haven’t tried that Leena, but it sounds great. Will have to make this summer. Mikey would’ve loved it.
    JP

  • Sharon: Sorry corn ice cream does not appeal to me. But love your blog.

  • kristonlion: oh yes! corn ice cream! I never… I love corn everything though (including corn tea) so this is definitely worth a try!

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