Taste Tested: Creemore Kitchen’s Sweet Corn Ice Cream

The subtle, slightly starchy, sweetness of Ontario summer corn lends itself beautifully to ice cream. Pair that with salty corn nuts and rich, wild blueberry compote and you’ve got yourself a sundae fit for a king… or queen!

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Fried chicken, homemade duck yolk ice creams, a plethera of local beers on tap and possibly the province’s best doughnuts are just a handful of reasons you should visit Creemore Kitchen in… you guessed it, Creemore. The restaurant is open for lunch, brunch and dinner from 11:00 am to 5:30 pm, while the bake shop is open from 11:00 to 2:30 only and the doughnuts are ONLY available on Saturday. Caesar and and Sam run one of the best rural restaurants in Ontario, hands down… but I won’t waste any more time convincing you. Just go, the food (and hospitality!) speak for themselves.

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Sweet Corn Ice Cream Sundae
Sweet, nutty and oh so perfect for those last weekends of summer.
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For Sweet Corn Ice Cream Base
  1. 4 1/4 cups Ontario whole milk
  2. 2 1/4 cups 35% Ontario cream (whipping cream)
  3. 8 ears of Ontario corn (kernels cut off and cobs reserved)
  4. 12 Ontario egg yolks or 6 duck egg yolks
  5. 3 1/2 cups sugar
For Blueberry Compote
  1. 4 cups fresh Ontario blueberries
  2. 1/3 cup sugar
  3. 1/3 cup water
For Corn Nut Praline
  1. 1 cup toasted unsalted corn nuts
  2. 2 cups sugar
  3. 1/4 cups water
  4. 1 tsp lemon juice
For Sweet Corn Ice Cream
  1. - cut the kernels of corn off the cob and place into a large pot
  2. - cut cobs in half to expose the center of the cobs (this will help extract more flavour of corn into the custard)
  3. - put milk and 35% cream into the pot with the corn
  4. - bring mix to a boil and turn heat off
  5. - set aside to allow corn cobs to steep (approximately 15 minutes)
  6. - in the meantime, separate egg yolks and place into a mixing bowl (reserve egg whites and freeze and use for another use like making meringues)
  7. - add sugar to egg yolks and and whisk until light and fluffy
  8. - remove the cobs out of the milk and cream mixture and discard
  9. - pour the milk, cream and corn mix into the egg yolk mixture a little at a time, mixing after each addition to prevent the egg yolks from scalding (this is called tempering your eggs)
  10. - mix until well combined
  11. - pour custard mix into a clean stainless steel pot large enough for the whole batch (it is important to use a stainless steel pot rather than an aluminum pot because aluminum will discolor the custard and give of a metallic taste)
  12. - cook on low-medium heat constantly stirring with a rubber spatula (make sure to constantly move and scrape the bottom of the pot with the rubber spatula to prevent the custard from burning)
  13. - cook until custard is thickened so it coats the back of the spatula
  14. - remove from heat and blend with a hand blender to puree the corn kernels
  15. - pour mixture into a heat proof container and allow mix to cool overnight in the fridge
  16. - when cool pour mixture into an ice cream maker and churn according the the manufacturers instructions
For Blueberry Compote
  1. - combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan
  2. - simmer over medium heat until berries burst, stirring often, about 10 minutes
  3. - add remaining 1 cup berries
  4. - cook until compote coats spoon, stirring often, about 8 minutes
  5. - chill in refrigerator and store in an airtight container
For Corn Nut Praline
  1. - combine sugar and water into a sauce pot
  2. - prepare a baking sheet lined with parchment paper
  3. - bring to a boil, reduce heat to simmer and allow sugar mixture to cook to 145 degrees Celsius (or hard crack) on a candy thermometer
  4. - add corn nuts, stir and pour mixture onto baking sheet lined with parchment paper
  5. - allow caramel to cool to room temperature
  6. - break caramel into pieces
  7. - using a food processor, process the caramel pieces into a crumble texture
  8. - store in an airtight container until ready for use
To Assemble
  1. - scoop ice cream into a fancy glass footed dish
  2. - pour blueberry compote on top of ice cream
  3. - finish with a sprinkling of corn nut praline
  4. - Enjoy!
Adapted from Creemore Kitchen
Adapted from Creemore Kitchen
Culinary Tourism Alliance https://ontarioculinary.com/
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