Tohutao: Ūpoko 10 - Corn Ice Cream – Dry Ice Method
- 1 Corn Cob – peeled and roasted
- 350g Cream
- 150g Milk
- 90g Sugar
- 1 Tbsp Glucose Syrup
- 5 Egg Yolks
- 1 tsp Vanilla Extract
- Pinch of Salt
- 1kg Dry Ice (small pellets) – store in the freezer when not in use
Equipment required: Kitchen Gloves and Safety Glasses
- Place dry ice in a food processor then blitz to a fine powder. Once it has been turned into a powder, place in an airtight container and store in the freezer until ready to use.
- Use a mallet to lightly bash the corn. This will release the natural juices and oils, then place in a pot along with the cream, milk, salt and vanilla.
- Bring ingredients up to a boil remove from heat and leave to steep for 30 minutes.
- Once the corn and liquids have been steeped, gently bring the liquid back up to a simmer. Strain contents through a fine sieve and set aside but keep warm.
- In a bowl, beat the yolks, sugar and glucose together until pale and creamy.
- Temper the liquids into the yolks. Whisk continuously. Do not add all liquids in at once as it may curdle the yolks and you will have to start again.
- Place all contents into a clean saucepan and slowly cook and a low temperature until the mixture thickens and is able to coat the back of a spoon. This will take approximately 10 - 15 minutes.
- Immediately remove from the heat and place on an ice bath to completely cool. Once cool, place custard into the bowl of a kitchen mixer with the paddle attachment in place.
- Begin slowly churning the custard mix in the mixer. Take the dry ice from the freezer and start adding it slowly to the custard mixture 3 - 4 Tbsp at a time. Scrap the sides of the mixing bowl with a spatula from time-to-time to avoid the custard becoming freezer burnt on the sides.
- Continue this process until the ice cream is very thick. This should take 5 minutes. Remove ice cream from the mixing bowl and place immediately in the freezer.