Sweet Corn & Blackberry Bourbon Ice Cream | Gordon Food Service
Steep the cobs in the heavy cream for about 30 minutes on low heat. Strain the cobs out and measure the cream to 3 cups. Discard the remaining cream if any.
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Cooking tools:
- Ice cream maker
- Stand mixer
- Instant-read thermometer
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Baking dish
- Stove
- Refrigerator
Ingredients
- 6 ea Corn Cobs, corn removed
- 3 1/2 C Heavy Cream
- 1 C Granulated Sugar
- Pinch Kosher Salt
- 1 tsp Vanilla Extract
- 4 ea Egg Yolks
- 6oz Blackberries, fresh or frozen
- 3oz Bourbon
- 1/4 C Granulated Sugar
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