Sweet Corn Ice Cream Sandwich
Ciaran created this dish for Great British Menu Series 21. Built entirely around corn, it layers charred-corn-husk ice cream and a glossy sweet corn caramel between crisp brown-butter polenta biscuits, all rolled in roasted popcorn dust. The judging chamber called the caramel absolutely delicious and the biscuit divine, and it was ranked first of its group in the veteran blind tasting.
- Time: 110 min
Source: Relaxed Recipes
Ingredients
- FOR THE CORN HUSK ICE CREAM
- Fresh corn husks from 4-5 cobs, rinsed and lightly charred
- Whole milk - 2 cups
- Heavy cream - 1 cup
- Large egg yolks - 6
- Caster sugar - 2/3 cup
- Liquid glucose - 1 tbsp
- Fine salt - a pinch
- FOR THE SWEET CORN CARAMEL
- Fresh sweet corn kernels - 2 cups , from 3-4 cobs
- Water - 1/3 cup
- Granulated sugar - 3/4 cup
- Unsalted butter - 2 tbsp
- Heavy cream - 1/4 cup
- Flaky salt - to taste
- FOR THE BROWN-BUTTER POLENTA BISCUITS
- Unsalted butter - 1/2 cup , browned and cooled
- Fine white polenta - 2/3 cup
- All-purpose flour - 3/4 cup
- Icing sugar - 1/3 cup
- Fine salt - 1/4 tsp
- Large egg yolk - 1, to bind
- FOR THE POPCORN DUST
- Popcorn kernels - 1/4 cup , popped plain and lightly roasted
- Neutral oil - 1 tsp , for popping
- Icing sugar - 1 tbsp , optional
- Fine salt - a small pinch
- EQUIPMENT NEEDED
- Ice cream maker / churner
- Digital probe thermometer
- Blender or food processor
- Fine-mesh sieve or chinois
- Two heavy saucepans
- Baking sheet and parchment paper
- Rolling pin and a ~5 cm square cutter
- Piping bags
- Offset spatula
- A shallow tray and the coldest freezer setting