hey Jules I've got some free to taste come on in all right so what Oh ice
cream excellent I like ice cream all right like ice cream - I've tasted ice
cream before Judy yellow is really yellow pleasure
that's unusual mm-hmm it is unusual you like unusual or
unusual I'm not sure if I like it yet it's got uh I can't put my finger on it
it's not it's it's a flavor I know I should know but it's a flavor I don't
associate with sweet things but I can't quit like I'm I'm really digging this
ice cream this okay so I'm not sure if I'm digging it yet okay I mean it's it's
all gone all the great things about ice cream it's got though so don't quite as
smooth though no it's not quite as smooth and I'll tell you why so this is
an ice cream that apparently is or an ice cream flavor that is seen all over
Asia and we would have seen it in Hong Kong in Japan and I'd never had it and
then this summer we went to visit my family down a Little Rock Arkansas
remember we want that that ice cream shop inside the Sears building oh yeah
it's it's an old Sears warehouse store that's been converted into some really
beautiful places really cool spaces and so we tasted a bunch of ice creams I
tasted this ice cream and then ended up having the bourbon pecan I totally went
straight for the bourbon pecan didn't bother tasting anything else but I
really liked this flavor and I thought oh when I get home I'm gonna try and
make it I don't think you try I don't remember no I think I went straight to
the bourbon pecan I'm not sure I'm that fond of it okay so I'm intrigued by it
though because it's sweet corn
so here's what I did I took two cups of frozen sweet corn and I put that in the
blender with the milk that the milk component for the ice cream okay and I
blended that until it was liquefied as smooth as I could get it but that would
explain the texture cause it's not quite as it doesn't quite have that role in
your tongue texture of just the cream there is a little bit of yeah there's a
little bit of that corn husk in there I put that in a pot with the cream brought
that up to almost a simmer mm-hmm and while that was coming up the temperature
pretty much standard ice cream fare five egg yolks threw in the sugar whip that
until it was smooth tempered the egg yolks with the hot cream put it back in
the pan and brought that up 270 degrees as soon as it reaches 170 degrees I
poured it into a container I also threw in a little bit of pure vanilla extract
and chilled that often and then put it into the ice cream maker
so what I could have done was I could have strained it after I had heated it
to the hundred and seventy degrees to take out that texture okay but I thought
I'd might like that little bit of texture just to let you know I think now
maybe I would have like take it up next time
it's not a flavor I like his ice cream straight up but I suspect that if you
put bacon sprinkles on it mmm and other flavors that I like with corn
like you know to me like when you have like a corn salad and you put the
flavors like it's almost like a bacon sprinkles on corn ice cream I don't know
why because I like so I like salt on my on my floor right so in the same way
they're like salt and butter on my green beans and my corn yeah
how would go I think that would go really well here something like that and
the texture is a little bit more ice crystal because there's so much water in
that corn yeah and and in most times you're fighting to get rid of water
content because it forms ice crystals it's still pretty smooth I still really
liked it it is I mean it's it's not my flavor of choice I will say but I
suspect that if you added things that enhance the flavor different ways to get
different directions a little bit I would enjoy the flavor better so not not
for you not for me huh find it I'm really doing so sore split on this one I
really dig it Julie's kind of yeah so give it a try
and let us know what you think bitter bad I think it's I think it's great
doesn't matter it's interesting yeah I think it's got you know I might need the
bacon sprinkles up