Iconic Honey Butter Cornbread Ice Cream
Iconic Honey Butter Cornbread Ice Cream
Ingredients
For the Corn-Infused Ice Cream Base
- 2 cups fresh corn kernels, from about 3-4 ears of corn
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
For Assembly and Serving
- 1 cup honey butter jalapeño cornbread, cubed, store-bought or homemade
- 1/4 cup honey, warmed, for drizzling
- 1/4 teaspoon sea salt, for sprinkling
Instructions
- 1
Place the fresh corn kernels into a food processor and pulse until finely broken down but not pureed. You want some texture.
⏱️ 5 min
- 2
In a medium saucepan, combine the heavy cream, whole milk, and processed corn. Heat over medium heat until the mixture just begins to simmer around the edges. Remove from heat, cover, and let steep for 20 minutes to infuse the corn flavor.
⏱️ 25 min
- 3
While the corn mixture is steeping, whisk the granulated sugar and egg yolks together in a medium bowl until light in color and fluffy.
⏱️ 5 min
- 4
After steeping, return the corn-milk mixture to medium-low heat. Slowly ladle about 1 cup of the hot corn-milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling.
⏱️ 5 min
- 5
Pour the tempered egg mixture back into the saucepan with the remaining corn-milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (reaching about 175°F to 180°F). Do not boil.
⏱️ 10 min•🌡️ 175
- 6
Immediately remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl. This will remove the corn solids and any small bits of cooked egg, ensuring a smooth ice cream base. Stir in the pure vanilla extract.
⏱️ 5 min
- 7
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min
- 8
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min
- 9
In a freezer-safe container, alternate layers of the freshly churned ice cream with cubes of honey butter jalapeño cornbread. Gently fold in the cornbread as you layer to distribute it evenly.
⏱️ 5 min
- 10
Cover the container tightly and freeze for at least 2-4 hours, or until the ice cream is firm.
⏱️ 120 min
- 11
To serve, scoop the honey butter cornbread ice cream into serving dishes. Drizzle generously with warm honey and sprinkle with a pinch of sea salt.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Iconic Honey Butter Cornbread Ice Cream
Ingredients
For the Corn-Infused Ice Cream Base
- 2 cups fresh corn kernels, from about 3-4 ears of corn
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
For Assembly and Serving
- 1 cup honey butter jalapeño cornbread, cubed, store-bought or homemade
- 1/4 cup honey, warmed, for drizzling
- 1/4 teaspoon sea salt, for sprinkling
Instructions
- 1
Place the fresh corn kernels into a food processor and pulse until finely broken down but not pureed. You want some texture.
⏱️ 5 min - 2
In a medium saucepan, combine the heavy cream, whole milk, and processed corn. Heat over medium heat until the mixture just begins to simmer around the edges. Remove from heat, cover, and let steep for 20 minutes to infuse the corn flavor.
⏱️ 25 min - 3
While the corn mixture is steeping, whisk the granulated sugar and egg yolks together in a medium bowl until light in color and fluffy.
⏱️ 5 min - 4
After steeping, return the corn-milk mixture to medium-low heat. Slowly ladle about 1 cup of the hot corn-milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling.
⏱️ 5 min - 5
Pour the tempered egg mixture back into the saucepan with the remaining corn-milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (reaching about 175°F to 180°F). Do not boil.
⏱️ 10 min•🌡️ 175 - 6
Immediately remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl. This will remove the corn solids and any small bits of cooked egg, ensuring a smooth ice cream base. Stir in the pure vanilla extract.
⏱️ 5 min - 7
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min - 8
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min - 9
In a freezer-safe container, alternate layers of the freshly churned ice cream with cubes of honey butter jalapeño cornbread. Gently fold in the cornbread as you layer to distribute it evenly.
⏱️ 5 min - 10
Cover the container tightly and freeze for at least 2-4 hours, or until the ice cream is firm.
⏱️ 120 min - 11
To serve, scoop the honey butter cornbread ice cream into serving dishes. Drizzle generously with warm honey and sprinkle with a pinch of sea salt.
⏱️ 5 min