sweet corn + jalapeño ice cream



 If you actually started reading this, then I would presume one of two things. 1. You think we are quite odd, and want to see what in the hell we are up to. Or, 2. You trust us enough to know we would never put something on here we did not truly think was worthy of sharing. As it turns out, you are both right. We are kind of odd, and this recipe is soooo worth sharing! And while I say it just about every time, for Lindsay to say that this is her "new favorite" anything, is certainly reason to stand  and pay attention. So, I suggest you do that.

Like so many other great kitchen discoveries, this recipe comes from the thought that combining several of your favorite things can only be good. While we acknowledge that perhaps this theory does come with its own set of rules and limitations; isn't testing boundaries the only way to create something new and better!? Yes, of course it is. Think of the big picture here.... Is it not our life's pursuit to take all that makes us happy and smoosh it into one sweet little microcosm. What is so wrong with that? That's right, nothing. And I'm not just talking sweet frozen cream and the best from your garden coming together to create something amazing. If the combination makes you happy, put it together. I mean what is orthodox anyway? Seriously, if works, it works. You cannot deny a good thing! I know there are a lot of people out there that would disagree with this sentiment. But, those people are assholes. And if you can't appreciate a good thing, well.........you can keep your vanilla.

Yes, I used the word microcosm in an introduction to an ice cream recipe. Yes, I did manage to write the entire thing without ever actually talking about the ice cream itself, other than to say "it works" and "it's good". Do you know why? Because, what else would I say?!



 sweet corn + jalapeño ice cream

  • 2 ears sweet corn, shucked with corn cut off the cob
  • 1-2  jalapeños halved, seeds removed
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3 eggs, beaten

Combine corn, jalapeños, sugar, heavy cream, and milk. Bring just to a simmer and turn off heat.  Let steep for an hour. 

Add beaten eggs, to cream and corn mixture.  Cook custard over medium-low heat whisking CONSTANTLY.  Bring mixture to a simmer and cook just until thickened enough to coat the back of a spoon.  ( This took me about 5-6 minutes but time may vary slightly)

Strain through a fine mesh sieve into a bowl.  Let cool to room temperature and then chill in fridge thoroughly. ( if you are as impatient as I am, you could put the bowl in the freezer at this point. )

Once chilled, freeze in ice cream maker according to manufacturer's instructions.  Place in a shallow freezer proof container and freeze for an additional few hours.  Remove from freezer approximately 15 minutes before serving.  Enjoy!

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