A Pati Jinich Recipe
Outrageous But Necessary: Corn and Cream Ice Cream
4 servings
Helado de Elote, Adapted from Fany Gerson
Ingredients
- 3 ears of fresh corn, shucked
- 2 1/2 cups milk
- 1 1/2 cups heavy cream
- 3/4 cup granulate sugar
- 6 egg yolks
- Pinch of salt
- 1/2 teaspoon vanilla
To Prepare
- Remove the kernels of the corn by holding the ear with one hand straight up over a kitchen towel (this will help keep the kernels from going all over the place). Be sure to use a very sharp knife or serrated knife to cut them off. Place the kernels of corn in a saucepan with the milk, heavy cream, 1/2 cup sugar and place over moderate heat, stirring until it comes to a boil. Turn off the heat and allow the ingredients to steep for one hour, covered.
- Remove about one cup of corn but don't throw it out. Puree the mixture in the pot with an immersion mixer or blender. Bring this to a simmer. Meanwhile, whisk the yolks with the remaining 1/4 cup sugar. When the liquid comes to a boil whisk in about half of it to the yolks and stir rapidly so you don't make scrambled eggs. Return to the pot and cook over low heat until the mixture covers the back of a spoon. Add the vanilla. Return the reserved corn to the ice cream base and pour into a container. Let it cool and place a piece of plastic film directly on top and chill in the refrigerator. Freeze according to the manufacturers directions of your ice cream maker.
