Corn Bread Ice Cream Sandwiches Recipe
Prep Time:
30 minutes
Cook Time:
40 minutes
Servings:
12 ice cream sandwiches
Ingredients
  • 4 corn ears, shucked
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • ½ teaspoon salt
  • 6 egg yolks
  • 1½ cups all-purpose flour
  • ⅔ cup sugar
  • ½ cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup vegetable oil
  • 4 tablespoons melted butter
  • 2 tablespoons honey
  • 2 eggs, lightly beaten
  • 1¼ cups buttermilk
  • ½ cup corn nuts
  • ½ cup Corn Pops®
Directions
  1. Make the corn ice cream: Cut the kernels off the corncobs and chop the cobs into 2-inch pieces. Transfer the kernels and cobs to a medium saucepan with the cream, milk, sugar and salt. Bring to a simmer over medium heat and cook, stirring until the sugar has dissolved, about 5 minutes. Remove from the heat and let steep for 1 hour, then discard the cobs and transfer the mixture to a blender. Purée until smooth, then return to the pan.
  2. Place the egg yolks in a medium bowl. Return the corn purée to a simmer, then gradually ladle it into the egg yolks, whisking to prevent the yolks from curdling. Pour the mixture back into the saucepan over medium heat and stir continuously until the mixture thickens, coating the back of a wooden spoon, 4 to 5 minutes. Strain through a fine-mesh sieve and let cool, then chill in the refrigerator overnight. Make sure the bowl of the ice cream maker is placed into the freezer the night before churning.
  3. The next day, make the corn bread: Preheat the oven to 350º and line a rimmed baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cornmeal, baking powder and salt, until incorporated. With the motor running, add the oil, melted butter, honey and eggs, then slowly stream in the buttermilk until a smooth batter comes together. Pour into the prepared baking sheet and smooth with a spatula. Bake, rotating halfway through, until golden brown, 30 minutes. Let cool completely.
  4. Using an ice cream maker, churn the corn base according to the manufacturer's directions.
  5. Transfer the corn bread to a cutting board and halve crosswise. Transfer one piece to a parchment-lined 9-by-13-inch baking dish. Spread the churned ice cream in an even layer over the corn bread and add the other piece over top. Wrap in plastic and freeze until set, 4 to 6 hours.
  6. Top the ice cream sandwiches: In a food processor, combine the corn nuts and Corn Pops®, and pulse until roughly chopped. Transfer the mixture to a plate. Cut the ice cream sandwich into 12 bars and press each into the corn nut mixture to top. Serve immediately or keep wrapped in the freezer for up to 2 days.