Roasted-Corn Ice-Cream (Sous-Vide)

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The decision and the idea to make Roasted-Corn Ice-Cream did not originate with me but a friend in an Ice-Cream group I belong to on Facebook (Jeannine). It was more of a challenge, and I love challenges, and since it's Corn season I said why not.
 

And anyone reading this, please forward me your ideas or challenges. 

Shuck your corn and place in Vac-Bag with butter. I love butter!!! SV-Process at 180f for 4 hours. The corn will release a lot of gas during the cook and will float, so make sure to weigh it down with a weight. Note: I've tried many temps, and this is a magical number. With this T/T, you get more corn off the cob, and the sweetness intensifies if cooks. 

Remove from bags and sprinkle sugar all over the ears. Grill until lightly caramelized. The extra sugar and the caramelization will take the corn to an extra culinary level.

Shuck your corn and set aside. Cut the ears in small sections. They will be used to infuse the Ice-Cream base. 





If you've been following my other Ice-Cream Recipes, you will notice that I've increased the volume of the cream and the milk. After you strain out the corn, it removes a lot of the dairy, and the increased amounts will mitigate this issue. 

The steps in this recipe are no different from my other Ice-Cream concoctions. For this recipe you will need a Mixer and if you have a Vitamix even better. 



I now use my Vitamix for all my Ice-Cream recipes, which makes it so easy. I Sous-Vide-Processed everything at 150f at 2 hours.





You can use any mixer you want. Using the tare feature on the scale measure everything starting with the dairy. All in all, my preference is weight to volume when measuring ingredients. Of course, there are exceptions. 

I'm going to be very specific, so please pay careful attention. After you add the dairy add the Vanilla Extract and mix on low for about 10 secs.

In a separate bowl add 3 Egg Yolks to 73 grams of sugar and whip until the Ribbon stage.  Add this to the mixer and mix on low for about 10 secs.


In a separate bowl add the Skin-Milk-Powder and 70 grams of sugar, Avacream, salt, and mix until thoroughly combined. Add this to the mixer in thirds and mix incrementally until combined. 

Note: The pic of the Vitamix does not reflect this recipe but is there for gratuitous reasons, and it's cool looking. 


Now add the Shuck-Roasted-Corn to the mixer and process until smooth. 

Place Vac Bag into a large container and fold over edges. Pour in the Roasted-Corn-Base along with the cut-up reserved ears of corn. The additional sections of corn will increase the flavor and is a game-changer. It's our goal to infuse as much corn flavor as possible. 





Sous-Vide-Process for 2 hours at 150f. 



We are now going to filter out all the corn. We want a smooth Ice-Cream. Place strainer on top of a large bowl and strain. I strained twice using a clean filter. I wanted a completely smooth base. 



 Place bowl containing base into an Ice-Water bath. After it has cooled sufficiently refrigerate until you are ready to churn. 
Suggestion- Although I have an Ice-Cream Machine with a compressor, I pre-chill the bowl, paddle, and the container that will hold Ice-Cream. Doing this gives everything a headstart and will produce fewer Ice-crystals. I also let the machine run about 10 minutes before I pour base into a bowl. 



The Roasted Corn Ice-Cream was crazy good. The taste made your brain do culinary gymnastics. You know you are eating Ice-Cream, but it tasted like Corn-on-the-Cob. Mind Blown!! Reminds me of when I grabbed the wrong drink and said...WTH. Expectations and brain calisthenics are necessary to eat this masterpiece. 
TOPPED WITH CARAMEL POPCORN




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