Sweet Corn & Basil Ice Cream + Honey Candied Corn & Prosciutto
Ahh!! It's officially the first day of fall!
But that doesn't mean the ice cream eating has to stop. I don't care how what the weather is, it's never too cold for ice cream. Ever.
Okay, so let's talk about this amazing season we're enduring. AKA the (second) best season there is. Winter obviously comes first. I know that seems a little strange, but as soon as November comes around I get SO happy. I honestly can't even wait for winter, but at the same time, I feel like I should maybe stop and appreciate fall just a little bit.
But before I do...
We have to end summer with something incredible.
I'm a huge fan of sweet and savory combos, especially in dishes more on the sweeter side. This combination may sound a little scary, or very scary, but it's probably my new favorite ice cream flavor. Okay, second favorite. Nothing can beat mint chocolate chip.
So, corn ice cream is a huge thing now. I've seen it everywhere! I've found I'm a huge fan of it- I mean how can I not?? My favorite summer vegetable mixed with one of my favorite foods of all time!
Yes, I definitely consider ice cream as real food.
I'm not the only corn lover in my family, though. My dad & I have probably bought half of the corn grown in Mississippi this summer. Yeah... It's safe to say we've had it at least once or twice a week the past three months. Our favorite way to cook it is by removing the kernels and roasting them with olive oil, salt, pepper, and fresh jalapeños from our backyard. Seriously, it's one hundred times better than candy.
Back to this ice cream. I knew I wanted to make a sweet and savory combination, and at first, I was going to use candied black peppercorns. I still LOVE that idea, probably more than this one, but I tend to like more pepper than the average person. I realized that not everyone will like pepper on their ice cream- but if you're in to crazy flavors, try switching out the prosciutto for black peppercorns.
Okay, so prosciutto isn't much less insane than black pepper, but the way I look at it, it's kind of like maple-bacon ice cream... but much, much classier. I can't lie, it's on the verge of being a completely savory ice cream. Take out the prosciutto on top though, and it still qualifies as a sweet dessert, though. The corn ice cream is kind of mind-blowing on it's own.
I mean like REALLY good. I can't even explain how creamy and rich it is, while still being extremely refreshing from the basil. Needless to say, I love it.
I love it even more with the candied prosciutto though.
The key is to really get the prosciutto crispy, because if it's chewy, it'll make eating your ice cream less than an enjoyable experience. The point is, make sure you crisp up the prosciutto first, BEFORE adding the honey in.
Sweet Corn Basil Ice Cream + Candied Prosciutto
2 cups + 1 cup heavy cream- room temperature
4 egg yolks
1/2 cup + 1/4 cup granulated sugar
1 tbs. honey
2 ears of corn- kernels shaved off
6 medium sized basil leaves
pinch fine salt
1 tsp. vanilla
Over medium heat, dissolve 1/2 cup sugar and 2 cups cream together (about 2 minutes), stirring continuously.
Blend the cream/sugar mixture, corn kernels, and basil until completely blended (1-2 minutes). Strain the liquid back into pot and bring to a simmer. Whisk the egg yolks and remaining 1/4 cup sugar vigorously until it reaches a pale yellow color. While whisking, temper the eggs by slowly pouring the scorched cream mixture, making sure the eggs do not scramble. Once all the cream is poured into the egg yolks, pour back into the pot, and add the vanilla, honey, 1 cup cream, and salt.
Bring to a low boil and then to a simmer, whisking continuously, until mixture has slightly thickened to where it slowly drips off the back of a spoon. Strain one more time and let cool in fridge or freezer for about 5 minutes. Pour in ice cream machine and follow its operating directions. Once at a soft serve consistency, scoop out into a plastic container and freeze.
Candied Prosciutto and Corn:
1 ear corn- kernels shaved off
3 tbs. honey
1 tbs. olive oil
2 slices prosciutto- sliced into strips
pinch salt
Over medium-high heat, sauté corn in preheated olive oil until it starts to slightly turn color. Add prosciutto and sauté until prosciutto starts to curl up and turn into a dark gold/brown color. Add honey in, making sure to coat everything. Turn to medium-low heat and let caramelize until corn golden and honey is bubbling. Add a little bit of salt and turn heat off. Spread evenly and let cool on a parchment lined tray to crisp up.
Top ice cream with prosciutto and corn when ready to serve.
Alright, now we dive into all the fall foods!
