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(Glenn Lowson for The Globe and Mail)
(Glenn Lowson for The Globe and Mail)

Sweet and summery: Try homemade corn ice cream with blueberry compote and corn-nut praline Add to ...

When Caesar Guinto and Sam Holwell entertain at their rural Ontario farmhouse, it’s never a formal affair. As the chef and co-owner of Creemore Kitchen in Simcoe County, Guinto works hard enough. Originally from Manila, Guinto likes to cook a big pot of something flavourful and serve it family-style. But the pastry chef’s favourite part of any meal is dessert, such as this corn ice cream with blueberry compote and corn-nut praline. “I love to make it for a party and serve it at a station,” he says. “The toppings are all ready to go and I make sundaes to order.” The corn and blueberries showcase Ontario’s summer bounty, but the corn nuts are pure Philippines.

  • Preparation time: 1 day, including freezing time
  • Servings: 13 to 14 cups

Ingredients

8 ears of corn, kernels cut off and cobs cut in half

4 1/4 cups whole milk

2 1/4 cups whipping cream

12 egg yolks

5 1/2 cups sugar, divided

4 cups fresh blueberries

1/2 cup water, divided

1 tsp lemon juice

1 cup unsalted toasted corn nuts

Method

Place corn kernels, cobs, milk and cream in a large saucepan and heat to just below a simmer. Remove from heat and allow to steep for 15 minutes. Meanwhile, whisk together yolks and 3 1/4 cups sugar in large mixing bowl until light. Remove cobs from cream mixture and discard. Pour the mixture into yolks in a thin stream, whisking constantly to prevent yolks from cooking. Transfer corn custard mixture into a clean stainless steel saucepan large enough for the whole batch. Heat over medium-low, stirring constantly to prevent bottom from burning, until mixture is thick enough to coat the back of a spoon. Remove from heat and purée carefully with an immersion or stand blender. Cool in refrigerator.

To make blueberry compote, combine 1 1/2 cups blueberries, 1/4 cup sugar and 1/4 cup water in a small saucepan. Simmer and stir over medium heat until berries burst (about 10 minutes). Add remaining berries and cook, stirring, until compote coats the back of a spoon (about 8 minutes longer). Chill in refrigerator. To make corn-nut praline, combine remaining sugar, water and lemon juice in a small saucepan. Bring to a boil, reduce heat to a simmer and cook to 300 F or hard-crack stage. (To test, drop a little syrup in cold water. If it hardens and cracks easily, it’s ready.) Stir in corn nuts and quickly spread mixture onto a parchment-paper-lined baking sheet. Cool and break into pieces or pulverize in a food processor.

Churn corn base in an ice-cream maker according to manufacturer’s instructions. Freeze overnight. To serve, scoop into glass bowls and garnish with blueberry compote and a sprinkling of praline.

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