Roasted-Corn Ice-Cream (Sous-Vide)
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....