Salty Sweet Corn Ice Cream

Salty Sweet Corn Ice Cream

The corn cobs and kernels steep in the milk for an hour before making the base. The base mixture needs to be refrigerated for at least 2 hours and up to overnight.

2 cups whole milk

3 cups fresh corn kernels sliced from 3 ears, cobs reserved

1 cup heavy cream

1/3 cup sugar

1 tablespoon kosher salt

Combine the milk, corn kernels and cobs in a medium saucepan over medium heat. Once bubbles appear at the edges of the pan, cook for 8 to 10 minutes. Remove from the heat, cover and let the corn steep in the milk for 1 hour.

Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the milk and corn kernels to a blender; puree for 3 to 5 minutes, until smooth.

Wipe out the saucepan, then add the heavy cream, sugar and salt, stirring to incorporate.

Pour the pureed corn mixture through a fine-mesh strainer directly into the saucepan's cream mixture, discarding any solids. Place over medium heat; cook for 7 to 9 minutes, making sure the sugar has dissolved.

Strain through the fine-mesh strainer (again), into a storage container. Cover and refrigerate until well chilled, about 2 hours or, preferably, overnight. This is your ice cream base.

Whisk the chilled base, then pour into the container of an ice cream machine. Churn according to manufacturer's directions. For a soft consistency, the ice cream can be served right away. Or transfer the ice cream to a freezer-safe container, cover and freeze for 2 to 3 hours.

Serves 8 (makes 1 quart)

Nutrition | Per serving: 220 calories, 4 g protein, 22 g carbohydrates, 14 g fat, 8 g saturated fat, 45 mg cholesterol, 470 mg sodium, 1 g dietary fiber, 16 g sugar

Adapted from chef Alex Stupak of Empellon in New York, by cookbook author and columnist Cathy Barrow

Salty Sweet Corn Ice Cream Sandwiches

You'll need an ice cream machine and a regular (not Belgian) waffle iron. It's best to fill the sandwiches while the ice cream is somewhat soft. Wrap and freeze the assembled sandwiches for at least 1 hour and up to 1 day.

The waffles can be made and held, tightly wrapped, for several hours before assembling the sandwiches. The sandwiches should be frozen for 1 hour before serving. They may be assembled, wrapped and frozen a day in advance.

3 large eggs

1 cup sugar

½ teaspoon vanilla extract

1½ cups masa harina, such as Maseca brand

3 tablespoons all-purpose flour

1½ teaspoons baking powder

1 teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, melted

About 3 cups Salty Sweet Corn Ice Cream, or more as needed (see related recipe)

Preheat a waffle iron.

Whisk together the eggs, sugar and vanilla extract in a large liquid measuring cup, until thick and glossy.

Combine the masa harina, all-purpose flour, baking powder and salt in a mixing bowl, then whisk in the egg mixture. While whisking, drizzle in the melted butter to create a batter that is velvety smooth.

Grease the waffle iron lightly with cooking oil spray, as needed.

To make each waffle, scoop about a half cup of the batter onto the heated waffle iron, using an offset spatula to spread it evenly. Close the lid and cook for about 3 minutes, or until the waffle is lightly golden and releases easily. Transfer to a wire rack to cool. Repeat with the remaining batter. Do not worry if any waffles break along their section lines, as that is the next step.

To make the ice cream sandwiches, break the waffles apart into a total of 24 pieces. Place a small, round scoop of the Salty Sweet Corn Ice Cream on top of 12 of them. (The amount of ice cream you need to fill the sandwiches will depend upon how big your waffle sections are.) Top with the remaining 12 waffle pieces and press lightly so the sandwiches hold together. Smooth the filling edges with an offset spatula. Wrap each sandwich in plastic wrap and freeze for 1 hour before serving.

Makes 12 small servings

Nutrition | Per serving: 320 calories, 6 g protein, 40 g carbohydrates, 16 g fat, 9 g saturated fat, 90 mg cholesterol, 350 mg sodium, 2 g dietary fiber, 25 g sugar

Adapted from chef Alex Stupak by Cathy Barrow