• Ingredients: 30
  • Serves: 1

Fresh corn ice cream with fresh corn kernels, heavy cream, granulated sugar, milk, bourbon, large egg yolks, firmly packed light brown sugar.


Ice cream

  • 1/4 cup Grand Marnier or other orange liqueur
  • 1 1/2 tbsps. grated orange peel
  • 1 quart vanilla ice cream, softened


  • 3/4 cup chopped toffee candy
  • 2 1/2-pint baskets boysenberries or blackberries
  • Fresh mint sprigs


For meringue

Ingredient tips

  • • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It’s sold at some supermarkets and at specialty foods stores and Italian markets.
  • • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won’t release as much juice as frozen ones.

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes.

    For this step you will need

  2. Step 2 In a food processor, or in a blender in batches, purée the corn mixture and strain the purée through a fine sieve set over the pan, cleaned, pressing hard on the solids.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely.

    For this step you will need

Nutrition information

Calories 508 Carbohydrates 50 g (17%)
Fat 30 g (46%) Protein 9 g (18%)
Saturated Fat 17 g (84%) Sodium 67 mg (3%)
Polyunsaturated Fat 2 g Fiber 2 g (7%)
Monounsaturated Fat 9 g Cholesterol 295 mg (98%)