Corn, Lime & Tequila Ice Cream
Sweet summer corn is one of the iconic tastes of the season. I love the milky sweet flavor and faintly crunchy texture of the kernels, especially the New Jersey Silver Queen.
When I was growing up in northern Virginia, corn made a regular appearance on summer dinner plates. My mom would lather the cobs with butter and wrap in foil to deliver to the head griller, Dad. He would mind the grill full of bundled corn cobs and chicken breasts sweet with BBQ sauce; a bourbon in hand. We’d gather around our family table each grabbing for the biggest ear of corn. With butter dripping down our arms we laughed, munched, and shared tales of our day.
In my never-ending quest for delightful flavor, I always seek creative and delicious elements to elevate a favorite. For instance, I often zest lime over my corn cobs; add a squeeze of the juice; a good amount of salt; and sweet cream butter. As I was biting into a tender cob one evening, the idea struck to turn these flavors into ice cream. It was as hit!
Corn, Lime, and Tequila Ice Cream
Ingredients
Instructions
- Strip the corn from the cobs making sure to get all of the "milk." This is the white substance below the kernels. Set this aside saving the cobs separately.
- Put the corn kernels, zest and lime juice into a blender and blend until smooth..
- Strain the corn mixture through a fine mesh sieve.
- Stir tequila into the corn puree; cover, and refrigerate (you will leave this in the refrigerator with the ice cream custard removing both after at least 4 hours. The objective is for them to be at the same temperature when you combine and add to your ice cream maker).
- Stir yolks and sugar together in a small bowl until well combined. Set aside.
- Prepare an ice bath: Add about 2 cups of ice cubes to a large bowl and into it nest a smaller bowl adequate to hold all of the custard. Set aside.
- Add milk and cream to a medium saucepan over medium heat. Stir and then add the corn cobs (you may need to cut them in half)
- Add salt and stir until steam begins to release over the pot and tiny bubbles are just beginning to form around the edge. Remove and discard the corn cobs.
- Remove from heat and measure out 1/2 cup of cream.
- Pour the 1/2 cup cream mixture slowly into the egg/sugar mixture whisking vigorously. This will temper the eggs.
- Pour the egg mixture into the saucepan containing the remaining milk/cream. Return to medium heat and simmer to 180º or until the mixture coats the back of a wooden spoon.
- NOTE: Whisk the custard slowly but constantly in this step and do not overcook. As soon as it begins to thicken a little, try the back of spoon method. The custard should not get to pudding thickness; it should still be quite loose, but slightly thickened. This will take approximately 8 minutes from the time you add the eggs.
- Pour the custard into the bowl resting in the ice. Stir occasionally until cooled down; about 15 minutes.
- Strain the custard through a fine mesh strainer into an airtight container. Refrigerate at least 4 hours (overnight is best).
- Remove the corn puree and the custard from the refrigerator
- Combine into one bowl and stir until thorough combined
- Pour into your ice cream maker and churn according to manufacturer instructions.
- Spoon ice cream into an airtight container, cover with wax paper and the lid. Freeze for at least 4 hours.
- Remove from the freezer 20 minutes prior to scooping to allow to soften
- Garnish with lime zest
- Ice cream can stay in the freezer for a month
Nutrition Facts
Calories
958.88Fat
65.88Sat. Fat
39.16Carbs
84.42Fiber
0Net carbs
84.42Sugar
83.79Protein
12.63Sodium
1254.75Cholesterol
546.26You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. Our nutritional information is calculated on the entire recipe; not per serving.
