Corn Affogato Recipe
sweet corn ice cream, miso caramel, corn "espresso"
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Ingredients
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Sweet Corn Ice Cream
Miso Caramel
Corn Espresso
Method
Sweet Corn Ice Cream
- 1
Prepare Corn Base
In a blender, puree the fresh sweet corn kernels until smooth. Strain the puree through a fine-mesh sieve to get 1 cup of corn juice.
- 2
Make Custard Base
In a saucepan, combine the corn juice, heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat the mixture over medium heat until it is warm but not boiling.
- 3
- 4
- 5
Chill and Churn
Remove from heat and let it cool. Refrigerate until completely chilled, then churn in an ice cream maker according to manufacturer instructions. Freeze until firm.
Miso Caramel
- 6
Make Caramel
In a saucepan, combine granulated sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
- 7
Add Cream and Miso
Remove from heat and carefully whisk in the heavy cream and white miso paste until smooth. Stir in the unsalted butter until melted and combined.
- 8
Cool Caramel
Let the miso caramel cool to room temperature before serving.
Corn Espresso
- 9
Prepare Corn Espresso
In a saucepan, combine the fresh sweet corn kernels, water, and a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer and cook for 15 minutes.
- 10
Blend and Strain
Blend the mixture until smooth, then strain through a fine-mesh sieve to extract the corn 'espresso'.
- 11
Serve
Use the corn espresso as a base for your affogato.