Serves: Makes 1 litre of ice cream
The idea of sweetcorn in a dessert may sound a little unusual but it has been a favourite ice cream flavour in Latin America for generations. The natural sweetness in the corn means that less sugar is added to the custard. Infusing the milk and cream with the sweetcorn gives a subtle flavour to the ice cream along with a beautiful yellow hue. I have enhanced the colour and flavour by adding a pinch of saffron.
1. Add the sweetcorn and saffron to a pot along with the milk, cream, and 100g of the sugar. Bring the mixture to a boil, stirring, then turn off the heat.
2. Using a Kenwood blender, puree the mixture. Infuse for 1 hour.
3. Bring the mixture back to a simmer, then turn off the heat.
4. In a small bowl, whisk the egg yolks and remaining 50g of sugar.
5. Add a splash of the hot cream mixture to the yolks, stirring constantly.
6. Add the yolk mixture to the saucepan while stirring.
7. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
8. Pass the custard through a fine sieve, pressing down on the solids, discard solids.
9. Let the custard cool, then cover and chill for at least 4 hours.
10. Churn in an ice cream maker according to the manufacturer's directions.
Recipe courtesy of Mark Greenaway
Recipe courtesy of Kenwood's Around the World in 80 Plates