Tag Archives: custard

buttermilk-sweet corn ice cream with berry coulis

What to do when faced with two ice cream recipes that sound equally fabulous, and a bout of indecision?  Combine them, of course!

I was recently invited to a weeknight dinner party and volunteered to bring ice cream, as I could make it ahead and just grab it after work on my way to the party.  I love an excuse to make ice cream, because the flavor possibilities are pretty endless (if you don’t believe me, check out this article in the NY Times… scoop of Government Cheese, anyone?).  I found out another guest was bringing a blackberry pie, so that helped narrow it down.  I thought of a buttermilk ice cream I’d made last summer from Smitten Kitchen, but I also had in mind a sweet corn ice cream I’d had years ago at Tapawingo* in Ellsworth, MI. The restaurant served the ice cream with a berry cobbler and the combination was perfect.  I was torn- which one to make?

I decided to throw caution to the wind and combine the two flavors (yes, I am being facetious, as I realize this won’t win any awards for all-time most daring ice cream flavor).  Both recipes were originally from Claudia Fleming (author of well-loved dessert book The Last Course) and had similar proportions, so it was pretty easy to adapt the two by simply substituting buttermilk for the regular milk called for in the sweet corn recipe.  I added half a vanilla bean for good measure, and crossed my fingers.  The results were pretty spectacular if I do say so myself.  The slightly tart buttermilk was a welcome counterpoint to the corn’s milky sweetness.  In fact, I liked the pairing so much that I was thinking of trying to adapt this flavor combination into some sort of chilled summer soup- like a Midwestern chlodnik of sorts.

If you’re not serving this ice cream with a berry cobbler or pie, I highly recommend drizzling it with a berry coulis- the flavors are highly complimentary, and while the ice cream is great on its own, the berries take it to another level. If you don’t want to go to the trouble of making a coulis (although it’s quite easy), you could of course just scatter some berries alongside.

A couple of ice cream-making notes:  Fleming’s recipes call for 9 yolks and 12 yolks, but I cut it down to 8 and it was just fine.  You could even go with 6 if you wanted.  The buttermilk is richer than the milk it replaces, so your result will still be plenty indulgent.  As for making the custard base- there seems to be this great fear, perpetuated by many a cookbook, that custard-making is fraught with danger; that it might betray you at any moment, turning hopelessly into scrambled eggs.  For years, I cooked my custards at much-too-low temperatures, sweating over them for eons, waiting in vain for them to magically thicken.  Don’t be afraid to heat the mixture until you can see steam coming off it; otherwise you’ll be at it forEVER.  As long as you keep up the stirring and don’t let it boil, you’ll be OK.  Also, because of the high liquid ratio this particular custard doesn’t get very thick, so don’t worry if it seems wimpy; when it freezes it’ll be just fine.

*In searching for the restaurant’s website for this post, I was saddened to learn that Tapawingo closed its doors last year.  Arguably the best restaurant in Michigan, they garnered all kinds of awards, stars and accolades.  Like many Michigan businesses, they were forced to close because of the downturn in the economy.  They will be sorely missed.  In addition to breathtaking meals with a focus on local MI products long before it was trendy, the grounds and gardens of the restaurant were gorgeous.  I can only hope someone decides to take up the reins and re-open something in that location, although they’d have big shoes to fill food-wise.

Buttermilk-Sweet Corn Ice Cream (adapted from two recipes by Claudia Fleming)
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2 cups buttermilk
2 cups heavy cream
8 egg yolks
¾ cup sugar
pinch of salt
4 ears sweet corn
½ a vanilla bean (1 tsp vanilla extract may be substituted)

Note: As Ms. Fleming wisely points out, this recipe will only be as good as the sweet corn you use to make it.   For optimal results, use local corn that has been picked no more than 2 days prior.

Directions: Remove the husks and cornsilk from the corn and break each cob into thirds.  Cut the kernels from the cobs with a sharp knife,  reserving the cobs. Put the kernels in a blender with the cream and buttermilk and pulse into a rough purée.

Pour the cream mixture into a heavy-bottomed saucepan, adding the corncob pieces, vanilla bean, salt, and ½ cup of the sugar.  Bring to a boil, then cover and remove from heat.  Let steep for one hour.

Remove the corncobs and discard.  Fish out the vanilla bean and set aside.  Strain the mixture through a medium or fine mesh strainer, pressing down firmly to expel as much of the liquid as possible; discard the solids*.  Return to the saucepan and place over medium heat.  Scrape the seeds from the vanilla bean, adding them to the cream mixture (if using vanilla extract, add it now).

In a bowl, whisk the egg yolks with the remaining ¼ cup sugar.  Whisk in a little of the hot cream to temper the yolks, then add them to the saucepan.  Cook the mixture, stirring constantly, until it coats the back of a spoon.  Pass through a fine mesh strainer and refrigerate until thoroughly chilled (at least 4 hours).  Freeze in your ice cream maker according to manufacturer’s instructions. Makes about 1 quart.

*I couldn’t help but think that rather than tossing it, this deliciously sweetened corn pap would be great in some sort of muffin or quick bread, but alas, I didn’t have a chance to experiment. And speaking of not wasting, you can rinse off the vanilla bean, let it dry, and blitz it with sugar to make vanilla sugar.

Mixed Berry Coulis
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1 1/2 cups raspberries, washed
1 1/2 cups blueberries, washed
1/4 cup sugar
squeeze of lemon or dash of balsamic vinegar, optional

Notes: You can, of course, substitute other types of berries; you may just need to slightly tweak the sugar quantity.   This recipe does not produce an overly sweet sauce; if you want a sweeter result you can up the sugar to 1/3 cup.

Place the blueberries and sugar in a pan over medium heat, stirring to dissolve the sugar.  (The residual water from washing the berries should be sufficient, but if not, you can add a small amount of water.)  Cook, stirring occasionally, until the berries begin to break down; you can encourage this process by mashing them with a fork.

When the blueberries have turned sauce-like, add the raspberries and cook for a couple minutes longer (these will break down very quickly).  Taste the sauce and adjust if needed by adding a bit more sugar or a squeeze of lemon or small dash of balsamic.  Strain the sauce through a chinoise or fine mesh strainer, pressing down on the solids (you may need to do this in 2 batches).  You should end up with about 2 cups sauce and 1/2 cup solids to be discarded.  Use as a sauce for ice cream, panna cotta or other desserts.

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vols-au-vent with custard & raspberries, or “i am not a baker!” (daring bakers)

large vol au vent 2I had a conversation last night that went something like this:

My friend S to me: “Hey, you like to cook, you should join our Cooking Club, we get together every Sunday night and make food and watch Mad Men, it’s really fun!”

S to her friend A, also a member of said club: “Noëlle’s a great cook, she makes all kinds of stuff…”

A to me (apparently trying to suss out whether I was Cooking Club material): “Oh really?  What kind of stuff do you cook?”

Me (with a touch of pride): “Well, I just made puff pastry for the first time…”

Him (interrupts): “Oh, so you’re a baker.”

Me: “No, I mean, I participate in this baking-challenge thingy to try to broaden my skills or whatever, but mostly I cook…”

Him: “No, but you’re a baker.”

Here’s where it got weird, because I then found myself getting strangely defensive, insisting that no, I’m not a baker, I don’t even really like sweets that much, I was probably going to use my remaining puff pastry to make some sort of savory tart, and that 80-90% of the time I spend in the kitchen is spent cooking, not baking.  I really have no idea why it was important to him to stress that I was a “baker” rather than a cook, or why it was important to me to correct that impression, but so it was.

small vol au vent 1

My challenge results this month will back up my point.  I didn’t have too hard a time making the actual puff pastry dough, but shaping it into the vols-au-vent was an exercise in frustration.  I first made a batch that were supposed to be heart-shaped, which I was planning on taking to a bridal shower, but they were all so misshapen that I didn’t even bother.  The photo is of the best-looking ones of the bunch, and even those look pretty funky.  I put a little spoonful of honey into the hollow and topped them with raspberries and walnuts and they were tasty enough, but I wanted to do something more challenge-worthy, so I decided to attempt another batch.  This time I did square(ish) cutouts and made a pastry cream to fill them with.  I still had a terrible time handling the dough- it seems it can’t be at room temperature for more than a minute or two, and then you have to return it to the fridge lest it go all gooey on you.  It took me longer to cut the dough into shapes and assemble them than it did to to bake it and make the filling, because I had to keep stopping and re-chilling the dough.

My finished shells didn’t look like much- they were irregular and had cracks in the bases- but once I got them filled with pastry cream and threw a bunch of raspberries on top, no one was much complaining. I filled the shells about an hour or two before they were eaten, and the pastry held its crunch nicely without getting soggy, so I was pleased with that.  But I’m still not calling myself a baker.

And now a word of thanks for our hostess: The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. (Coincidentally, the recipe I used for the pastry cream was also from Dorie Greenspan, from her book Paris Sweets.)

I do want to thank Steph for throwing down the gauntlet and getting me to make something I’ve always wanted to try but have been too intimidated. Now that I know the dough is doable, perhaps I’ll make it again but just use it for preparations that don’t involve so much handling, such as a tart crust.  For a recipe and instructions on making puff pastry, just click the link to Steph’s blog.