fetchpriority=”high” decoding=”async” class=”alignleft size-large wp-image-161019″ src=”https://thinktasty1.wpengine.com/wp-content/uploads/2016/06/handmade_sweet_corn_ice_cream-400×353.jpg” alt=”handmade_sweet_corn_ice_cream” width=”400″ height=”353″ srcset=”https://www.thinktasty.com/wp-content/uploads/2016/06/handmade_sweet_corn_ice_cream.jpg 400w, https://www.thinktasty.com/wp-content/uploads/2016/06/handmade_sweet_corn_ice_cream-300×265.jpg 300w, https://www.thinktasty.com/wp-content/uploads/2016/06/handmade_sweet_corn_ice_cream-170×150.jpg 170w” sizes=”(max-width: 400px) 100vw, 400px” />Now that the weather is getting warmer, our palates will be craving recipes that are much cooler than what we dine on during winter months. Of course, the signature food of the summer season is no doubt ice cream, but did you know there are plenty of innovative ways to make it that are way more tantalizing than the traditional chocolate, strawberry or vanilla? Take for example, the Handmade Sweet Corn Ice Cream created by Pastry Chef Phyllis Grech of Rabbit Hill Inn in Waterford, VT. This luxurious, award-winning B&B not only offers guests amazing accommodations and amenities, it also features exceptional dining at the restaurant onsite ranging from sumptuous breakfasts, afternoon sweets of delicate house-made pastries, as well as seasonal and innovative dinner menus that incorporate both classical and new age culinary techniques.
Rabbit Hill Inn Handmade Sweet Corn Ice Cream
2016-06-15 08:19:25
- 5 ears fresh sweet corn
- 4 cups heavy cream
- 1 cup of sugar
- 7 egg yolks
- 2 cups half and half
- Vanilla bean, split
- First cut the raw kernels from the ears of corn.
- Place the kernels, the cobs and the split vanilla bean in the heavy cream and simmer until reduced by half.
- Add one cup of sugar, bring back to boil and remove from heat.
- Remove the cobs and vanilla bean.
- In a blender, puree this cream mix with the kernels until fully pureed.
- Return to the heat and simmer.
- In a bowl, add some of the hot mixture to the egg yolks while whipping.
- Return this egg mixture to the boiling puree, stirring constantly until it lightly thickens.
- Strain through a chinois or fine mesh strainer.
- Add cold half and half, and cool mixture in fridge.
- Freeze this mix according to your ice cream freezer directions.
- Enjoy all the applause and compliments that will come your way.
By BnB Finder
Think Tasty https://www.thinktasty.com/
