The inspiration to this home-made experiment came from a unique dessert we eat in La Pepita, Barcelona. It have been 3 weeks ago and the dish did not left my mind so although we don’t have ice cream maker I felt that I must try make it myself.
I have found several recipes and decided to go with this one, from the blog “Taste and Tell”. Since we don’t have an ice cream maker (“no one want to buy a machine for one time test” as Adi says), I tried a combination of these two posts from David Lebovitz and “The Kitchen“.
The original recipe included a cup of “half-and-half“. Since there is no “half-and-half” in Israel I decided to go with 15% fat cream.
You need to cut the kernels of the corn and put it in a food processor with the cream.
Pour through a sieve over a large bowl, reserving liquid and discarding the solids.
Add the 2 cups of milk, the sugar, the salt and the egg yolks.
Whisk all the ingredients together and pour into a large saucepan.
Cook the mixture over medium heat until thick, but do not boil, stirring constantly, about 20 minutes.
Remove from heat. Let cool for about 20 minutes, then cover and transfer to the fridge to completely cool down, preferably overnight.
At this point I tried the “The Kitchen” way for creating the ice cream. But I didn’t had enough ice for the ice bath.
So I moved to David Lebovitz way and pour the mixture in to a backing dish.
And put it in the freeze for 45 minutes.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. After several times this was the result:
And the final results: