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We Turned Sweet Corn Into Ice Cream…What Food Would You Like to Enjoy as Ice Cream?

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Hello, foodies…

Garden-to-Table Month continues with one of the most unique recipes we’ve ever made on In the Kitchen with David. I give you…Sweet Corn Ice Cream with Salted Caramel Peanuts!

Sweet Corn Ice Cream with Salted Caramel Peanuts

Sweet Corn Ice Cream with Salted Caramel Peanuts
 
This recipe is prepared with the Cook's Essentials® Retro Ice Cream Maker (K38264).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Ice Cream:

  • 1 cup whole milk
  • 2 cups heavy cream
  • 4 ears of sweet corn, kernels removed and cobs halved
  • 8 egg yolks
  • 1/2 cup sugar


Brittle:

  • 3/4 cup sugar
  • 1/4 cup water
  • 1 cup blanched salted peanuts
  • 1/8 tsp cinnamon
  • 1/2 tsp coarse sea salt

 
Directions:

1. To prepare the ice cream, add the milk, heavy cream, sweet corn kernels, and cobs into a medium-size saucepan. Bring the mixture to a simmer over medium-low heat. Remove the pan from the heat and let the mixture steep for 1 hour. Then, bring the mixture back up to a slow simmer, and simmer for 5 minutes. Remove the cobs.   
 
2. Remove the pan from the heat. Use a fine strainer to strain the liquid into a clean saucepan. (Make sure to squeeze out the juice from the kernels by pressing them with a ladle or the back of a spoon.)
 
3. Whisk the egg yolks and sugar in a medium-size bowl. Whisk about 1/3 of the heated milk mixture into the egg mixture. Then, introduce the rest of the milk into the egg mixture in a slow stream, whisking constantly.
 
4. Pour the egg and milk mixture back into the saucepan. Return the pan to the heat and stir gently until the mixture thickens enough to coat the back of a spoon, about 2–3 minutes. Do not allow the mixture to boil.
 
5. Chill the mixture until cold. Then pour it into the canister of an ice-cream maker and freeze according to manufacturer's instructions.
 
6. To prepare the brittle, first line a baking sheet with parchment paper.
 
7. Bring the sugar and water to a boil in a small saucepan and stir until the sugar dissolves. Reduce the heat to medium and cook until the mixture just starts to turn amber. Remove the pan from the heat, stir in the peanuts and cinnamon, and immediately pour the mixture onto the prepared baking sheet. Working quickly, with a heat-proof silicone spatula, evenly spread the mixture out. Sprinkle with sea salt and let the brittle harden.
 
8. When the brittle has completely cooled, break it into several large pieces and place it into a zip-top plastic bag. Use a meat tenderizer or rolling pin to crush the brittle into small bits, about the size of chocolate chips. Sprinkle on top of the ice cream just before serving.


Foodies, we’ve encompassed all the flavors of corn-on-the-cob in a smooth, buttery, summery ice cream. It’s amazing without the brittle but downright shut-the-front-door good with it. I can't wait to hear what you think.

Speaking of incredible recipes, KitchenAid's Laura Weathers makes my day when she brings her Sweet Potato Casserole to QVC. And, Mary says y’all have been clamoring for the recipe in the chat these last few shows, so here you are. Many thanks to Laura for sharing the recipe!

Fayebird’s Sweet Potato Recipe
To make this recipe ahead of time, assemble the potato portion and refrigerate. Add the topping just before baking and cook an extra 15 minutes.

Ingredients:
Potatoes:
•    1 (40 oz) can sweet potatoes, drained (or about 3 cups fresh potatoes)
•    3/4 cup sugar (I use a liquid measuring cup—it’s one less dish to clean up!)
•    1/2 cup (1 stick) butter, very soft or melted
•    1/3 cup milk
•    2 eggs, well beaten
•    1/4 tsp nutmeg
•    1/4 tsp cinnamon
•    1 tsp vanilla extract

Praline Topping (you may want to double this topping!)
•    1 cup chopped pecans (use that same measuring cup to save dishes!)
•    3/4 cup brown sugar
•    1/3 cup butter, melted
•    1/3 cup flour
•    3/4 cup corn flakes
•    1 cup Granny Smith apples, peeled and finely diced

Directions:
1.    Preheat the oven to 350°F.
2.    Combine the potatoes and sugar in the bowl of a stand mixer then add in the butter, milk, eggs, nutmeg, cinnamon, and vanilla until well combined.
3.    Spoon the potatoes into a 9"x 13” casserole dish. (If you use a Temp-tations® dish, there’s no need to grease it!)
4.    To make the praline topping, combine all the ingredients (except the apples) with your hand or stand mixer (on the slowest speed).
5.    Sprinkle the topping over the potatoes and then add the apples.
6.    Bake for 30 minutes, or until warmed through.

There you have it, foodies! Laura mentioned her casserole bakes perfectly in a Temp-tations® baking dish and might I suggest Wednesday’s TSV(R)—a Sweet & Savory Baking Set with 10 Pieces!

K39454

Let’s go back to that Sweet Corn Ice Cream for today’s blog question. We turned sweet corn into ice cream…what food would you like to enjoy as ice cream? Chocolate lava cake? Apple crisp? Maybe fresh cucumber? Use your imagination, foodies! See you Wednesday at 8pm ET.

Keep it flavorful!
—David


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