Sweet Corn Ice Cream with Best Boy Caramel Sauce

We made another appearance on Fox59 Morning news when local food writer Heather Tallman used our Bourbon Barrel Stout infused caramel to top her sweet corn ice cream.  Watch the clip HERE

Sweet Corn Ice Cream

4 ears fresh corn, shucked

2 cups milk

2 cups heavy cream

3/4 cup sugar

5-6 large egg yolks (or more if you want a thicker custard)

Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs in half and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Remove the cobs.  Using an immersion mixer or a blender, puree the corn kernels . Infuse for 1 hour.

Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to temper the yolks, stirring constantly so they don't curdle. Add the yolk mixture to the saucepan, stirring with a whisk. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes. Keep an eye on it.

Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. You really need to make sure you don't skip this part. You don't want bits of corn or cooked egg in the final product. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer's directions.

Top with our caramel and candied bacon OR serve over warm blueberry pie.