There are only four months remaining until the Scoop Adventures book is released! In the coming months I will be posting a handful of sneak preview recipes from the cookbook. This month I bring you a perfect Thanksgiving holiday recipe, Sweet Corn Ice Cream shared by the folks at Ted & Wally’s in Nebraska. Paired with Pumpkin Pie Ice Cream and Cranberry Ice Cream, this ice cream will complete a sweet, tart, and savory trio of beautiful holiday scoops. Enjoy!
Nebraska Sweet Corn Ice Cream
Ted and Wally’s, Omaha, Nebraska
Recipe found in Scoop Adventures: The Best Ice Cream of the 50 States
Makes 1 quart
Growing up in a diverse family gave the owners of this Omaha-based ice cream shop an opportunity to enjoy a variety of foods as children. Several ice cream flavors in their shop are inspired by their childhood foods, creating an intimate connection to their recipes. As children of a corn-growing father, they grew up shucking, cleaning & eating the sweet vegetable. They, like many other Nebraskans, take pride in their corn, which is so sweet it works perfectly as the “sugar” for their ice cream. They hope you enjoy this taste of their home.
2 egg yolks
1 cup (237ml) whole milk
¾ cup (150g) sugar
2 cups (473ml) heavy cream
1 cup (163g) fresh sweet corn kernels, plus optional 1/3 (54g) cup for mixing
Generous pinch of salt
Pinch of ground black peppercorns
1 ½ tbsp (22g) salted butter, melted
Lightly whisk egg yolks in a medium bowl and set aside. Combine milk and sugar in a medium saucepan and warm over medium heat until mixture is hot and sugar dissolves. Temper the eggs by slowly pouring ½ cup of the warmed milk mixture into the yolks, whisking constantly until combined. Return the warmed yolks to the pan with the remaining milk mixture. Heat the custard over medium low heat, stirring constantly, until the custard thickens and coats the back of a spatula (160F).
Remove custard from heat and pour through a fine mesh sieve into a medium bowl. Add heavy cream, melted butter, and salt & pepper (adjust to taste). Pour this entire mixture in a blender with 1 cup (163g) of the corn kernels & puree until smooth. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Once chilled, pour base into your ice cream maker and churn according to manufacturer’s instructions. If you like some crunch in your ice cream, add the optional 1/3 cup (54g) fresh corn kernels just before ice cream is finished churning and then complete the churning process. Transfer to a freezer-safe container and freeze for 4 hours or overnight.
Serving note: Pairs well with tart berries, such as a blackberry or raspberry compote.