Sweet Corn Ice Cream, Salty Popped Corn And Caramel-Candied Bacon
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
62
Spice
51
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Heavy Cream10
Egg Yolks1 cup
Granulated Sugar1 pinch
Salt2 tbsps
Olive Oil1 cup
Popcorn Kernels1 cup
Bacon (diced)1 tsp
Oil (blended)2 tbsps
Brown SugarDirections:
1
Special equipment: Ice cream maker For the sweet corn ice cream: Heat a heavy, large saucepan over medium heat
2
Add the cream, milk, vanilla beans, corn cobs and kernels, and a pinch of salt
3
Bring to a scald, being careful not to curdle the cream
4
Meanwhile, whisk together the egg yolks with the sugar in a large bowl, until fully incorporated, reaching a creamy, golden consistency
5
Once the milk mixture comes to a boil, strain it into a large bowl
6
Remove the corn cobs, kernels and vanilla beans
7
Remove the vanilla bean seeds by scraping the beans with the back of your knife
8
Add the seeds to the milk mixture
9
Discard the corn cobs and use a ladle or a wooden spoon to push any liquids through the remaining solids, into the milk mixture
10
Discard the solids
11
Add the salt
12
Slowly add the milk mixture to the eggs, whisking constantly as you pour, tempering it to make sure the eggs don't scramble
13
Quickly wipe out the original saucepan and return the milk mixture to the pan
14
Put the pan over medium heat, stirring consistently until you reach a thickened consistency, that coats the back of a spoon, about 3 to 5 minutes
15
Strain the ice cream mixture into a new bowl and immediately put the bowl over an ice bath, stirring, to cool quickly
16
Once chilled down completely, pour it into an ice cream machine and spin according to manufacturer's instructions
17
Remove the ice cream to a large container and put it in the freezer to help set up the right consistency
18
For the popcorn: Heat the olive oil in a medium-size saute pan over medium-high heat
19
Add the popcorn kernels and cover with a lid
20
Cook according to the package directions until the corn is fully popped
21
Once popped and still hot, salt generously
22
Set aside
23
Use a spoon to shape a scoop of ice cream onto each serving plate
24
Spoon some of the candied bacon generously over the ice cream on each plate and garnish with the popcorn
25
Taste! To a medium saute pan over medium-high heat, add oil and bacon
26
Render the bacon until crunchy, about 7 to 8 minutes, stirring occasionally to be sure it's not sticking to the pan
27
Once fully crisp, pour off a little excess fat
28
Add the brown sugar to the bacon in the pan and stir it to dissolve and caramelize
29
Stir in the lemon juice and cream, and stir well to combine
30
Adjust consistency with more cream if needed
31
Yield: 1/4 cup