from the farmers’ market, these food finds:
and the sweetest juiciest corn on the cob…
what to make?
why, corn ice cream of course!
based on chef Joseph Margate(of Clink Restaurant, Liberty Hotel, Boston)’s recipe, published in the Boston Globe Food section, August 20, 2008.
one sweltering summer afternoon, picture this:
town fiesta, Orani, Bataan. hot and sticky and sunburnt from a day at the beach chasing waves and dipping juicy pakwan into the sea-salty waters of Mariveles, a 7 year old girl marveling at…
a long long glass-topped, dining table surrounded by wide open windows, and perhaps three dozen relatives, great-aunts, titas and titos, first and second cousins,
flies being swatted away by blue and red plastic shreds tied together in sticks,
a wonderful meal of steamed crabs, tubs of oysters, platters of grilled fish, sinigang, pancit palabok from the Orani town market, lechon de leche special ordered, bibingka and puto and…
then tita Lu rolls out a serving cart with a large bucket of homemade pinipig (roasted pounded rice) and corn and cheese ice cream.
aaaah! sublime! freshly churned carabao(water buffalo)’s milk, when i close my eyes i can still see it and taste and crunch on it.
i was tempted to add bits of cheddar cheese into chef Margate’s recipe but i figure i’ll give my children their first taste of just-corn ice cream, and break it to them gently, that cheese has to be in it. i’ve seen Mexican grilled corn rolled in butter and crema and sprinkled with manchego cheese, and i’m toying with incorporating it into an ice cream, just like that fiesta lunch years and years ago.
i only added back some of the strained corn, about 2 tbsps. worth, for a bit texture, and used the juice of half a lime. this earned a thumbs up from everyone, and for the encore, maybe the manchego cheese bits.
so that’ll be a future project, especially with the abundance of freshly harvested corn this summer….
sweet corn ice cream:
5 ears of fresh corn on the cob, preferably from the farm stand, shucked
3 cups of heavy cream
1 cup of half-&-half
1 cup of sugar
6 egg yolks
pinch of sea salt
juice of one lime
in a large heavy saucepan, combine the corn, sugar, cream and half-and-half. heat the mixture stirring constantly, tuntil it is hot but not boiling. remove from the heat.
in a medium bowl, whisk the yolks and salt, slowly whisk in about q/e cup of the hot cream mixture. gradually pour the warmed yolk mixture back into the sauce pan, whisking constantly.
return the sauce pan to low heat. stirring constantly with a wooden spoon, cook the custard for about 8 minutes or until it coats the back of a the spoon. pour the mixture into a bowl, cover with plastic wrap, and refrigerate overnight.
seat a strainer over a bowl. strain the corn to extract all the juices.
discard the corn. stir the lime juice into the custard.
freeze the custard in an ice cream maker, using the manufacturer’s directions. transfer the ice cream to a plastic container and freeze until firm.
“at Clink the chef serves the ice cream topped with a sprinkling of freeze-dried corn kernels and a crisp cookie…”
i think grilled corn kernels and lime zest works too!