Corn ice-cream recipe from Firefly - DC News FOX 5 DC WTTG

Corn ice-cream recipe from Firefly

Posted: Updated:
WASHINGTON, DC -

July is national ice-cream month.

A local chef, Todd Wiss, puts a twist on the frozen treat.

The executive chef of Firefly in Washington D.C. made corn and basil ice-cream.

Below is his recipe for corn ice cream.

Ingredients:
  • 2 QT HEAVY CREAM
  • 2 QT WHOLE MILK
  • 12 EA CORN COBBS
  • 12 EA CORN NIBLETS FROM COBBS
  • 24 EA EGG YOLKS
  • 34 OZ GRAN SUGAR

Directions:

  • Heat half and half and corn cobbs to a scald.
  • Remove from heat and cover with lid to steep cobbs for 20 minutes.
  • Strain out the cobs and add niblets.
  • Simmer 30 minutes than puree with immersion blender, then vita prep blender and strain through chinios.
  • Beat yolks and sugar until light and fluffy.
  • Mix milk into eggs.
  • Heat over double boiler until it coats a spoon.
  • Cool overnight.

LINK: http://www.firefly-dc.com/index.php

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