Makes almost one quart
- 1/4 cup whole milk
- 3 teaspoons cornstarch
- 1/4 cup local honey (clover or something similar)
- 2 ears local sweet corn, shucked (we like corn from Sport Hill Farm)
- 1 3/4 cups whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon sea salt
- 1 cup organic cane sugar
- 2 ounces crème fraîche
- In a small metal bowl, thoroughly mix together 1/4 cup milk and 3 teaspoons cornstarch using a whisk.
- Mix in honey and set the slurry aside.
- Prep the corn in a medium metal bowl: stand each ear on its thick end and use a sharp paring knife to cut the corn off the cobs in large strips. Set the corn aside, keeping both the drippings from the cobs and THE COBS!
- Cut the cobs in half.
- In a large pot, combine the whole milk, heavy cream, salt, and sugar. Stir well and cook on medium heat for 5 minutes.
- Add the cobs, all the corn, and the juice from the corn to the pot. Bring to a boil, cook for 2-3 minutes more, and remove from heat.
- Add the slurry to corn mixture and whisk well. Return to the stove and cook until thick (about 5 more minutes); it should have a pudding-like consistency. Remove from heat.
- Prepare an ice bath by filling a large bowl with ice and some water, and keep nearby. This will be used after the next steps to expedite cooling the mixture.
- Pour the hot mixture through a sieve or mesh strainer into a clean bowl, separating the corn and cobs from the liquid. Discard the solids from the strainer.
- Add the crème fraîche to the hot liquid in the bowl and stir/whisk well, making sure it’s fully incorporated.
- Cool well by placing bowl in the ice bath, then refrigerate mixture to complete the cooling process.
- Use the cold base in your favorite ice cream machine. Enjoy the finished product with fresh berries on a hot summer night!
Recipe courtesy of Sugar & Olives Chef/Creative Director Jennifer Balin