By: Market Chef Nettie Colón
Makes 1 ½ quarts. Pictured in Fringe & Fettle ceramic bowl.
- 3 cups heavy cream* from Kappers’ Big Red Barn
- 1 ½ cups whole milk* from Kappers’ Big Red Barn
- 1 ¼ cup sugar 4 to 6 each ears of fresh sweet corn* (decobbed)
- Sea Salt
*Sourced at the Mill City Farmers Market
In a medium sauce pan over medium heat the cream, whole milk, sugar, corn kernels and corn cobs. Bring to a medium simmer, making sure that it does not boil over. It should steep over medium to low heat at a soft simmer for about 15 minutes. Taste for corn flavor add more to get the desired corn flavor.
Take out the cobs and let mixture settle and cool for a bit. Once mixture is not piping hot, pour into blender (corn kernels included) and blend to a puree. Run mixture through a strainer. Press with the back of a spoon or ladle to get most of the liquid through the strainer. Discard the solids and place the mixture in the fridge overnight. The colder the mixture the better it will set in the ice cream maker.
Pour mixture into ice cream maker and follow the ice cream machine instructions. Cuisinart ice cream maker only takes 20 minutes. Add a spritz of sea salt for brightness.