Sweet Corn Ice Cream, Salty Popped Corn and Caramel-Candied Bacon

TOTAL TIME: 2 hr
Prep: 30 min
Inactive Prep: 1 hr 5 min
Cook: 25 min
 
YIELD: 2 batches of ice cream, 4 servings in each batch
LEVEL: Intermediate

ingredients

  • 2 cups heavy cream
  • 1 quart milk
  • 2 vanilla beans, split in 1/2
  • 5 ears corn, kernels removed and cobs reserved
  • Pinch kosher salt, plus more for seasoning popcorn
  • 10 egg yolks
  • 1 cup granulated sugar
  • Pinch salt
  • 2 tablespoons olive oil
  • 1/4 cup popcorn kernels
  • Candied Bacon, recipe follows
    • Special Equipment: Ice cream maker
      • Candied Bacon
      • 1 teaspoon blended oil
      • 1 cup diced bacon
      • 2 tablespoons brown sugar
      • 1/2 lemon, juiced
      • 2 tablespoons heavy cream
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the sweet corn ice cream:
      Heat a heavy, large saucepan over medium heat. Add the cream, milk, vanilla beans, corn cobs and kernels, and a pinch of salt. Bring to a scald, being careful not to curdle the cream. Meanwhile, whisk together the egg yolks with the sugar in a large bowl, until fully incorporated, reaching a creamy, golden consistency. Once the milk mixture comes to a boil, strain it into a large bowl. Remove the corn cobs, kernels and vanilla beans. Remove the vanilla bean seeds by scraping the beans with the back of your knife. Add the seeds to the milk mixture. Discard the corn cobs and use a ladle or a wooden spoon to push any liquids through the remaining solids, into the milk mixture. Discard the solids. Add the salt. Slowly add the milk mixture to the eggs, whisking constantly as you pour, tempering it to make sure the eggs don't scramble.

      Quickly wipe out the original saucepan and return the milk mixture to the pan. Put the pan over medium heat, stirring consistently until you reach a thickened consistency, that coats the back of a spoon, about 3 to 5 minutes. Strain the ice cream mixture into a new bowl and immediately put the bowl over an ice bath, stirring, to cool quickly. Once chilled down completely, pour it into an ice cream machine and spin according to manufacturer's instructions. Remove the ice cream to a large container and put it in the freezer to help set up the right consistency.

      For the popcorn:

      Heat the olive oil in a medium-size saute pan over medium-high heat. Add the popcorn kernels and cover with a lid. Cook according to the package directions until the corn is fully popped. Once popped and still hot, salt generously. Set aside.

      Use a spoon to shape a scoop of ice cream onto each serving plate. Spoon some of the candied bacon generously over the ice cream on each plate and garnish with the popcorn. Taste!
      To a medium saute pan over medium-high heat, add oil and bacon. Render the bacon until crunchy, about 7 to 8 minutes, stirring occasionally to be sure it's not sticking to the pan. Once fully crisp, pour off a little excess fat. Add the brown sugar to the bacon in the pan and stir it to dissolve and caramelize. Stir in the lemon juice and cream, and stir well to combine. Adjust consistency with more cream if needed.

      Yield: 1/4 cup

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 1 reviews

      • on July 05, 2012

        Flag

        One of the best deserts I've made in a long time! I don't know if tastes all that "corny" but it is simply delicious. Like eating a popcorn ball without the hard, sticky, bad for your teeth elements. I had to cut the recipe down a bit, because my ice cream maker won't handle the volume as in the recipe. This was a fantastic end to our 4th of July feast.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.