Peaches & Cream Corn Ice Cream
When you hear “peaches & cream”, (be honest) what do you think of first?
Peaches with Cream— like the dessert? Or… the kind of Corn variety?
I’ll be real with you, it’s always gonna be corn for me. LOL
It’s summer here in Canada, and that means peaches and corn are in season. My favourite produce, because: when they are good, they are GOOD. Both are juicy, sweet and bursting with flavour.
(Standing on the fact that I said earlier this year that I was going to try and focus on cooking with seasonal ingredients)
I decided to make a little sweet treat with both of these babies.
Instead of making the base a blend of both, peaches and corn, I wanted to let each of them shine!
I decided to make the base purely corn, and then have a peach compote ripple.
Let’s make it!
If you want to read more about the process of making this ice cream, check out my Paid Substack!
Recipe:
Special Equipment:
blender
ice cream machine (I use a Cuisinart ICE 21)
strainer
Peach Compote:
300g peaches, pit removed (roughly 2 peaches)
50g granulated sugar
10ml vodka
5g corn starch
2g salt
To blanch the peaches: Fill a medium pot with water and bring it to a boil. Prepare a separate bowl with ice water.
Add two whole peaches and blanch for 1 minute. Promptly remove from the pot and dunk in ice water. The peach skin should easily peel off.
Cut the peaches into segments, and add to a new sauce-pot with the sugar and salt.
Place it over medium low heat and bring to a simmer. Stir it gently to break down the peaches into smaller chunks. We don’t want it to be a purée, so be kind of gentle.
In a small bowl, mix the vodka with the corn starch to make a goopy slurry. Add to the peach compote. Cook for another 3 minutes to cook out the starch.
Set it aside to cool completely. Cover and store in fridge while you make the ice cream base.
Corn Ice Cream Base:
300g 2% milk
300g 35% heavy cream
70g honey
150g corn, cut from the cob
1/2 vanilla bean (optional)
40g whole milk powder
75g sugar
0.4g xanthan gum
5g salt
Shuck the corn. Cut the kernels from the cob. Discard the silk and save the husks.
Place the husks on a wire rack, or use a pair of tongs to hold them— and roast over an open flame/gas burner to slightly flambé them. Flip them back and forth from each side.
Add the milk, heavy cream, honey, corn, the cob and roasted corn husks to a medium pot. Place it over low heat and bring it to a gentle simmer. Simmer for 5 minutes. Turn off the heat and let it sit for another 15.
In a separate bowl, add the whole milk powder, granulated sugar and the xanthan gum. Stir to disperse the xanthan gum to prevent clumping.
Remove the corn cob, husks and vanilla bean pod from the pot. Discard.
While whisking the milk/corn base, add the milk powder mixture. Sprinkling it in to prevent clumping. Whisk to combine.
Add the salt.
Using a handheld blender (or tabletop blender) blend everything together so that no chunks of corn remain.
Pass the base through a strainer and into a bowl. Discard what remains in the sieve.
Cover with plastic wrap and let it chill overnight.
To Churn:
Churn the ice cream only once the base is completely cold, best done after it has been refrigerated overnight.
Using your ice cream maker according to the manufacturer’s instructions, churn your ice cream until super thick. Approximately 18 minutes.
At the end of the spin cycle, add 3/4 of your peach compote, one spoon at a time, into the mixer, to create pockets/ripples of peach throughout! Don’t over mix once the peach is added.
Turn off the mixer and transfer the ice cream to a pint container, add the last bit of your peach compote in the centre of the container.
Store in the freezer!
To enjoy at best consistency: After storing in the freezer, please remove the pint and place on the counter to soften for at least 10 minutes before serving.
Best method for a great looking scoop, is placing a spoon in hot water first!
If you make this recipe, as always, send me a message on IG! I love hearing from you all and especially receiving pictures!
Happy ice cream making!~
