Unbelievable Cornbread Ice Cream Sandwiches

Unbelievable Cornbread Ice Cream Sandwiches

Unbelievable Cornbread Ice Cream Sandwiches
 
Unbelievable Cornbread Ice Cream Sandwiches
Recipe By:

Ingredients
  • ICE CREAM:
  • 4 ears of corn, shucked
  • 2 c. heavy cream
  • 1 c. whole milk
  • ¾ c. sugar
  • ½ t. salt
  • 6 egg yolks
  • CORN BREAD:
  • 1 ½ c. flour
  • ⅔ c. sugar
  • ½ c. cornmeal
  • 1 T. baking powder
  • 1 t. salt
  • ¼ c. vegetable oil
  • 4 T. melted butter
  • 2 T. honey
  • 2 eggs, lightly beaten
  • 1 ¼ c. buttermilk
  • TOPPING:
  • ½ c. corn nuts
  • ½ c. Corn Pops

Instructions
  1. ICE CREAM: Cut kernels off corncobs and chop the cobs into 2” pieces.
  2. Transfer kernels and cobs to a saucepan with cream, milk, sugar and salt.
  3. Bring to a simmer and cook, stirring until sugar has dissolved.
  4. Remove from heat and let steep for 1 hour, then discard cobs and transfer mixture to a blender.
  5. Puree until smooth, return to pan.
  6. Place egg yolks in medium bowl.
  7. Return the puree to a simmer, then gradually ladle it onto the yolks, whisking to prevent curdling.
  8. Pour mixture back into saucepan over medium heat and stir continuously until mixture thickens, about 4-5 minutes.
  9. Strain through a fine-mesh sieve and let cool, then chill in refrigerator overnight.
  10. Place the bowl of ice cream machine maker in freezer the night before churning.
  11. CORN BREAD: Next day make corn bread. Preheat oven 350 and line rimmed baking sheet with parchment paper.
  12. In a stand mixer fitted with a paddle attachment, combine flour, sugar, cornmeal, baking powder and salt, until incorporated.
  13. With motor running, add oil, melted butter, honey and eggs, then slowly stream in buttermilk until a smooth batter comes together.
  14. Pour into prepared baking sheet and smooth with a spatula.
  15. Bake, rotating halfway through, until golden brown, about 30 minutes.
  16. Let cool completely.
  17. Using ice cream maker, churn the corn base according to manufacturer’s directions.
  18. Transfer corn bread to a cutting board and half crosswise.
  19. Transfer one piece to a parchment lined 9×13” baking dish.
  20. Spread the churned ice cream in an even layer over the corn bread and add the other piece over the top.
  21. Wrap in plastic and freeze for 4-6 hours or until set.
  22. TOPPING: In food processor, combine corn nuts and CORN POPS (CEREAL) and pulse until roughly chopped.
  23. Transfer mixture to a plate.
  24. Cut ice cream sandwiches into 12 bars and press each into the corn nut mixture to top.
  25. Serve immediately or keep wrapped in freezer up to 2 days.

 

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