Sweet Corn Ice Cream
Kathy Yuan is back with an ice cream recipe that screams summer. Sweet corn ice cream is common in China (and other parts of Asia and Latin America) and deserves to be as popular here is the U.S., where corn is beloved in a million other ways. This creamy, rich and decadent homemade version is way better than the Chinese popsicle with a laughing corncob on the package, but FC and I love that version too (which we first had, of all places, while climbing the Great Wall).
The recipe starts with an egg-free base of infused and pureed corn, does a stint in an ice cream maker, and is finally (and optionally) topped with gandie, or Sichuan Dipping Chilies. As Kathy explains:
"Inspired by the affinity between grilled corn and buttery, creamy, acidic, salty, savory spice, I knew this ice cream would be even better with the addition of The Mala Market’s Dipping Chilies. And the dream delivered: The combo was a simple pairing, but it immediately brought those flavors to mind, as well as the tastes of Chinese night markets with their 烧烤 (shaokao) grilled street corn and spice rubs—all thanks to the secret blend of spice ingredients in the dipping chilies."
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