CORN ICE CREAM

MAKES ABOUT 5 CUPS

AS delicious as it is unusual, this ice cream is great served on its
own or on top of a warm slice of Sweet Cornbread Cake (recipe follows).

¾ cup sugar
4 large egg yolks
½ cup maple syrup
1 cup half-and-half
1½ cups canned cream-style corn
1 cup heavy cream
1 teaspoon vanilla extract

In a medium mixing bowl, beat the sugar into the egg yolks until thickened
and pale yellow. Beat in the maple syrup. Set aside.

Bring the half-and-half to a simmer in a large, heavy saucepan. Slowly beat
the hot half-and-half into the eggs and sugar. Pour the entire mixture back
into the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and mix in the creamed
corn. Pass the puree through a food mill to remove the skins. You may use
a strainer, but the puree will be thick and will need to be “rubbed” through,
using a large wooden spoon. If a chunky ice cream is desired, simply allow
the custard to cool slightly, without straining.

Stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CORN PUDDING ICE CREAM Add ¾ cup mini-marshmallows to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the candy. Proceed with the recipe as directed.

INDIAN SUMMER ICE CREAM Add ¼ cup raisins, ¼ cup unsalted sunflower
seeds, and ¼ teaspoon ground nutmeg to the machine when the ice
cream is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.

SOUTHWESTERN ICE CREAM Add ½ teaspoon crushed red pepper flakes
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the flakes. Proceed with the recipe as directed.

SUMMER SAVORY ICE CREAM Reduce the sugar to ½ cup. Add 1 teaspoon
chopped fresh thyme and 1 teaspoon chopped fresh summer savory
to the warm custard before adding the cream. Proceed with the recipe as
directed.