| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | August 1993 | 1 | servings | |
INGREDIENTS
| 4 | c | Fresh corn kernels; (cut from about 6 |
| ; large ears) | ||
| 2 | c | Heavy cream |
| 1/4 | c | Granulated sugar |
| 2 | c | Milk |
| 2 | tb | Bourbon |
| 9 | lg | Egg yolks |
| 3/4 | c | Firmly packed light brown sugar |
INSTRUCTIONS
In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, pure the corn mixture and strain the pure through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 1/2 quarts. Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”