Corn ice cream may seem unusual at first glance, but the truth is, corn is pretty sugary as vegetables go. This recipe from Cafe del Rey executive chef Daniel Roberts does require an ice cream maker, and we think it's well worth it.
Corn Ice Cream
6 Cups Corn Pulp (to make pulp yourself, just shear the very top of the kernels off the cob, then cut the rest of the kernels off. That's your pulp.)
8 Cups Cream
2 Teaspoons Salt
Simmer on low heat for two hours, then blend and strain through chinois or fine mesh strainer.
Ice Cream Base
2 Quarts of Cream
1 Cup inverted sugar
360 Grams Granulated Sugar
16 Ounces Egg Yolk
Boil cream and sugars, then temper into egg yolks. Chill the mixture. Once cool, mix with corn puree, spin and freeze.