Brown Butter Cookie Sweet Corn Ice Cream

Directions

1. Char the corn kernels in a dry skillet over medium-high heat, stirring occasionally, 4–6 minutes, until spotted golden brown. Stop short of black — scorched corn turns bitter and takes the whole base with it. Transfer to a plate.

2. Combine the cream, milk, charred kernels, reserved cobs, ½ cup of the sugar, and the salt in a saucepan. Warm over medium heat until steaming with small bubbles at the edges, about 5 minutes. Do not boil. Remove from heat, cover, and steep 30 minutes.

3. Strain through a fine-mesh sieve into a bowl, pressing hard on the corn and cobs to extract every bit of liquid. Discard the solids, return the base to the pan, and rewarm until steaming.

4. Whisk the egg yolks with the remaining ¼ cup sugar until pale and slightly thickened. Whisking constantly, slowly ladle in about 1 cup of the warm base, then pour the tempered yolks back into the pan.

5. Cook over medium-low, stirring constantly with a spatula and scraping the bottom, until the custard reaches 170–175°F and coats the back of a spoon, 5–8 minutes. Do not let it simmer.

6. Strain again into a clean bowl. Whisk in the Spiceology Brown Butter Cookie Spice Blend while the base is still warm so it dissolves completely.

7. Set the bowl in an ice bath and stir until cool, then cover and refrigerate until the base is 40°F or below — at least 4 hours, ideally overnight.

8. Churn according to your ice cream maker’s instructions, 20–25 minutes, until it holds a soft-serve texture.

9. Layer the churned ice cream and blondie cubes into a chilled container, folding gently as you go rather than running the cubes through the dasher. Press parchment to the surface, cover, and freeze until scoopable, at least 4 hours.