Unbelievable Cornbread Ice Cream Sandwiches
| Unbelievable Cornbread Ice Cream Sandwiches | Print |
Recipe By: Alice Morrow
Unbelievable Cornbread Ice Cream Sandwiches
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
- ICE CREAM: Cut kernels off corncobs and chop the cobs into 2” pieces.
- Transfer kernels and cobs to a saucepan with cream, milk, sugar and salt.
- Bring to a simmer and cook, stirring until sugar has dissolved.
- Remove from heat and let steep for 1 hour, then discard cobs and transfer mixture to a blender.
- Puree until smooth, return to pan.
- Place egg yolks in medium bowl.
- Return the puree to a simmer, then gradually ladle it onto the yolks, whisking to prevent curdling.
- Pour mixture back into saucepan over medium heat and stir continuously until mixture thickens, about 4-5 minutes.
- Strain through a fine-mesh sieve and let cool, then chill in refrigerator overnight.
- Place the bowl of ice cream machine maker in freezer the night before churning.
- CORN BREAD: Next day make corn bread. Preheat oven 350 and line rimmed baking sheet with parchment paper.
- In a stand mixer fitted with a paddle attachment, combine flour, sugar, cornmeal, baking powder and salt, until incorporated.
- With motor running, add oil, melted butter, honey and eggs, then slowly stream in buttermilk until a smooth batter comes together.
- Pour into prepared baking sheet and smooth with a spatula.
- Bake, rotating halfway through, until golden brown, about 30 minutes.
- Let cool completely.
- Using ice cream maker, churn the corn base according to manufacturer’s directions.
- Transfer corn bread to a cutting board and half crosswise.
- Transfer one piece to a parchment lined 9x13” baking dish.
- Spread the churned ice cream in an even layer over the corn bread and add the other piece over the top.
- Wrap in plastic and freeze for 4-6 hours or until set.
- TOPPING: In food processor, combine corn nuts and CORN POPS (CEREAL) and pulse until roughly chopped.
- Transfer mixture to a plate.
- Cut ice cream sandwiches into 12 bars and press each into the corn nut mixture to top.
- Serve immediately or keep wrapped in freezer up to 2 days.
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