Gastronomixs

Corn ice cream

Creation by Bas Hoog, Het Experiment, Delft, the Netherlands 

Corn ice cream

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Ingredients

2

 

corn cobs

400

g

milk

250

g

cream

125

g

egg yolks

55

g

sugar

Preparation method

  • Cook the corn cobs and, with a knife, remove 160g of the kernels.
  • Add all other ingredients and cook in a thermo blender at 85°C and speed 2.
  • Vacuum seal the mixture and allow to steep for one day.
  • Strain out the corn kernels and fill Frix-Air or Pacojet cups with the mixture.
  • Freeze to -18°C and, when ready to serve, churn into ice cream with the Frix-Air or Pacojet.

Serving suggestions

  • As part of a starter with smoked poultry.
  • As part of a starter with crab or lobster.
  • As part of a dessert with coconut and mango.

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