Recipe courtesy of Mason's Creamery
Recipe courtesy of Mason's Creamery
Honey Cornbread Ice Cream
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- Level: Advanced
- Total: 5 hr 45 min (includes cooling and freezing time)
- Active: 1 hr 5 min
- Yield: 4-6 servings
- Level: Advanced
- Total: 5 hr 45 min (includes cooling and freezing time)
- Active: 1 hr 5 min
- Yield: 4-6 servings
Ingredients
Chile Crisp:
Honey Cornbread:
Sweet Cream Ice Cream:
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Directions
Special equipment:
a candy thermometer- For the chile crisp: We recommend having your range hood fan on high and/or doing the finishing step outside (as long as it’s not raining or snowing). In a saucepan, pour the oil and garlic cloves and set on high. In a large metal bowl or stockpot, combine the minced garlic, red chile flakes, Sichuan peppercorns and salt. Watch the garlic cloves for doneness: When they are starting to look brown, you know your oil temperature is about right. Turn off the heat and begin to carefully ladle the hot oil over the pepper mixture. The mixture will start to bubble and steam. Continue until all the oil has been transferred. (It is super important to heat the oil separately and not just cook the mixture together. Cooking them together will result in burnt and bitter-tasting crisp/oil. When you pour the hot oil over the dry ingredients it allows the oil to cook the mixture but not burn it.) Allow the chile crisp to cool, about 1 hour, then serve over literally everything.
- For the cornbread: Preheat the oven to 350 degrees F.
- In a bowl, whisk together the egg, cornmeal, all-purpose flour, sugar, baking powder and salt. In a separate bowl, whisk together the buttermilk, butter and honey. Combine both the wet and dry ingredients and stir until combined. Pour into a greased bread pan. Place in oven and bake until a skewer inserted in the middle comes out clean, 45 to 50 minutes. Allow to cool fully.
- Remove the cornbread from the pan and crumble into small chunks, then place the chunks in the freezer. (Freezing your finished cakes and breads has many benefits in ice cream making; the cake has more body and doesn’t tear apart when folding into ice cream, and because it is already cold, you don’t have to worry about ice crystals forming around the cake when it freezes.
- For the ice cream: In a saucepan, combine the cream and milk. Turn the heat to medium and slowly stir.
- In a bowl, combine the egg yolks, sugar and salt. Mix thoroughly with a hand whisk but not to a point where it’s foamy.
- When the milk blend reaches 120 degrees F, slowly add in the egg mixture, whisking constantly. It’s important to pay attention and not pour too quickly or you could curdle the egg (super gross). Continue to slowly stir with a silicone spatula, making sure to constantly scrape the bottom. Keep an eye on the temperature of the custard; at 138 to 140 degrees F it will start to slightly thicken. When temperature reaches 145 degrees F, turn off the heat and remove the saucepan from the range. (This usually takes 10 to 15 minutes.) Pour the custard into a mixing bowl and float the mixing bowl in an ice bath to cool (like a reverse bain-marie. You want the custard to cool before putting in the ice cream maker. The colder the custard pre-churn, the creamier the result will be. I usually try for 40 degrees F.) Pour the cold custard into an ice cream maker and turn on. Churn until it has a soft serve consistency, 10 to 15 minutes. Scrape out into a mixing bowl and fold in the chunks of cornbread. Freeze to finish hardening, 1 to 2 hours. Scoop and top with good local honey and optional chile crisp.
