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.

Salted Caramel Cookies

Recipe courtesy of Lauren Shive

Salted Caramel Cookies

2 sticks unsalted butter, softened
3/4 C BB&C caramel sauce 
3/4 C brown sugar
2 eggs
2 1/2 C Flour
1 tsp baking soda
1/4 tsp salt

Cream softened butter, add the brown sugar and blend until fluffy.
Add the eggs and blend one at a time.
Add caramel and blend.
In a small bowl combine the flour, salt and baking soda.
Add to the butter mixture and combine.
Scoop in roughly 1" balls and place on a prepared baking sheet.
Bake at 350 for 12-13 mins.
Allow to cool, remove from pan and drizzle with some more caramel sauce and a few flakes of sea salt.

APPLE BREAD PUDDING WITH BEST BOY BOURBON CARAMEL SAUCE

APPLE BREAD PUDDING WITH BEST BOY BOURBON CARAMEL SAUCE

Ingredients
1 pound raisin bread, cut into 1” pieces.
5 Tablespoon unsalted butter
2 large Granny Smith apples, peeled, cored and cut into ½” pieces
1 cup sugar
½ teaspoon cinnamon
¼ cup Calvados (Brandy)
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and scraped
Directions
Preheat the oven to 350 degrees. Spread the bread on a large rimmed baking sheet and toast until lightly golden and dry.
Melt butter in a sauce pan, reserve 3 tablespoons in a bowl.  Add the apples and ¼ cup of sugar to the pan and stir occasionally until the apples are golden and softened, about 15 minutes.  Stir in the cinnamon.  Remove from the heat and add the Calvados.  Return to the heat and cook for about 1 minute until sauce is syrupy.
In a large bowl, whisk the eggs with the milk and the rest of the sugar.  Scrape the vanilla seeds into the custard.  Add the bread and apples, toss to coat.  Let it stand for 5 minutes to allow the bread to soak up the custard.
Brush an 8 x 11-inch baking dish with 1 tablespoon of the reserved butter.  Add the bread pudding and drizzle with the remaining butter.  Bake for about 50 minutes until the custard is set and golden.  Let it set for a few minutes to cool slightly.
Serve warm with Best Boy’s Bourbon Barrel Caramel sauce (the worlds’ finest caramel sauce) poured over the top.