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Sweet Corn Ice Cream with brown butter caramel and cornbread crumble | That Sunday Morning Bake Show_recipe card

Sweet Corn Ice Cream with Brown Butter Caramel and Cornbread Crumbs

Silky sweet corn custard with a toasted brown butter caramel ribbon and crisp cornbread crumbs. Balanced sweetness and a clean salted finish.
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Prep Time 45 minutes
Cook Time 50 minutes
Chill & Freeze Time 8 hours
Total Time 9 hours 35 minutes
Servings: 125 ml
Calories: 37
Ingredients Equipment Method Video

Ingredients
  

Sweet Corn Ice Cream Base
  • 500 g heavy cream
  • 250 g whole milk
  • 135 g granulated sugar
  • 1 tbsp honey
  • 300 g sweet corn kernels about 3 large ears
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 3 corn cobs (from ears above) halved
Cornbread Crumbs
  • 60 g cornbread crumbled
  • 1 tbsp butter melted
  • 1 tbsp light brown sugar
Brown Butter Caramel
  • 55 g unsalted butter
  • 150 g light brown sugar
  • 120 g heavy cream
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
For Assembly
  • Flakey Sea Salt

Equipment

  • Ice Cream Maker
  • Instant read thermometer
  • Blender
  • Fine-mesh sieve
  • Saucepan
  • Sheet pan & parchment paper
  • Mixing bowls & spatula
  • Storage container for ice cream

Method
 

Make the Corn Infused Base
  1. Combine corn kernels, corn cobs, heavy cream, whole milk, granulated sugar, and honey in a saucepan. Bring just to a simmer, remove from heat, and steep 30 minutes minimum.
  2. Discard cobs. Blend the mixture until very smooth, then strain through a fine mesh sieve.
  3. If the base is at room temperature, add the yolks straight in, and whisk immediately until smooth. If the base is still warm, temper first: put the yolks in a bowl and, while whisking constantly, slowly stream in about 240 mL of the warm dairy until loose and silky. Pour this mixture back into the pot while whisking, then continue cooking.
  4. Cook over low heat, stirring, until the custard thickens and reaches 77 to 80 C. It should coat the back of a spoon.
  5. Off heat, stir in vanilla and salt. Strain again for a silky finish. Cover and chill 4 hours or overnight.
Bake the Cornbread Crumbs
  1. Heat oven to 325°F. Toss the cornbread crumbs with melted butter and brown sugar.
  2. Spread on parchment and bake 10 to 12 minutes until crisp and lightly golden. Cool fully.
Cook the Brown Butter Caramel
  1. Brown the butter in a saucepan over medium heat until nutty and fragrant.
  2. Stir in brown sugar and cook 1 minute.
  3. Slowly whisk in cream until smooth. Remove from heat and stir in vanilla and salt.
  4. Cool to room temperature for swirling.
Churn and Assemble
  1. Churn the chilled base until soft serve thick, about 20 to 25 minutes.
  2. Fold in the cornbread crumbs during the last minute of churning or by hand once completed churning.
  3. Layer one third of the ice cream into a container. Spoon thin ribbons of caramel and sprinkle a pinch of flaky salt. Continue layering with remaining ice cream and caramel.
  4. Swirl gently with a knife or spoon handle. Cover and freeze at least 4 hours.

Video