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.
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.
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