2 ears of corn (best available)
1 cup whole milk
2 cups (16 oz, 480 ml) heavy cream
3/4 cup (6 oz, 168 g) granulated sugar
2 sprigs purple basil / Thai basil
5 egg yolks
1 tsp vanilla extract
1/4 tsp table salt
1 heaping handful rainbow sprinkles
Yields: 2-4 servings
Appliance: home ice-cream maker needed
1. De-kernel the corn cobs, and throw the kernels and cobs into a saucepan. Add the milk, cream and ½ the sugar to the same saucepan and bring to a soft boil.
2. Once the mixture is steeped, remove it from heat and add the basil sprigs. Cover, and let sit for 60-90 minutes.
3. Remove the cobs and basil sprigs from the mixture and set aside. Return the mixture to the stove on medium heat. While the mixture is heating, whisk together the egg yolks, vanilla, salt & remaining sugar.
4. Add the egg mixture to the saucepan, and whisk frequently until the consistency clings loosely to the back of a spatula.
5. Strain the mixture into a bowl, making sure to press into the corn kernels. It’s important to draw out all of the sugars and liquids from the corn solids.
6. Cool the mixture for 4 hours or overnight.
7. Freeze mixture in an ice-cream maker according to the manufacturer’s directions.
8. Saturate fully with rainbow sprinkles & whatever else floats your boat + enjoy! For maximum enjoyment, play Ultraparadíso during the 3rd and 5th bites.
“Be un-precious about this recipe – ice cream is a vast playground meant to be tampered with. Add toppings, infuse it with other herbs, or throw in a strawberry! Don’t feel you need to follow the rules. Measure once, and make sure to always shake twice!” ~ GM
And while you’re eating the last of the Corn-teen ice-cream check out the latest Gilligan Moss single titled Ultraparadíso out now via Foreign Family Collective. Its rhythmic percussion and warm guitars will help stretch out the last rays of summer just long enough to get you ready for fall.