Best Sweet Corn Cereal Milk Ice Cream Pie Recipes

SWEET CORN CEREAL MILK™ ICE CREAM PIE

Steps:

• Put the corn cookies in the food processor and pulse it on and off until the cookies are crumbled into bright yellow sand. (If you don't have a food processor, you can fake it till you make it and crumble the corn cookies diligently with your hands into a bowl.)
• In a bowl, knead the butter and ground cookie mixture by hand until it is moist enough to form a ball. If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.
• Using your fingers and the palms of your hands, press the corn cookie crust firmly into a 10-inch pie plate. Make sure the bottom and the walls of the pie plate are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
• Use a spatula to scrape and spread the cereal milk "ice cream" filling into the pie shell. Tap the filled pie against the surface of the counter to even the filling. Freeze the pie for at least 3 hours, or until the "ice cream" is frozen and set hard enough to cut and serve. If you're saving your slices of heaven for later, you can freeze the ice cream pie, wrapped in plastic, for up to 2 weeks.
• Notes
• Garnish slices of the pie with local fruit of the season. At Ssäm Bar, we macerate a pint of fresh Tristar strawberries (page 214) with a tablespoon of sugar, a very tiny pinch of salt, and 1/2 teaspoon rice wine vinegar and spoon over the pie slices.

SWEET CORN CEREAL MILK™ "ICE CREAM" FILLING

Steps:

• Grind the Cap'n Crunch to a powder in a food processor.
• Transfer the cereal powder to a large saucepan and add the brown sugar, granulated sugar, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow, steady stream, whisking until the mixture is clump-free.
• Put the saucepan over medium-low heat and whisk casually but consistently, watching for the mixture to bubble and thicken, until it has the texture of a pudding or pastry cream-3 to 5 minutes. Scrape the mixture into a small bowl and transfer it to the fridge to cool for 1 hour (you don't want the mixture to firm up completely).
• Combine the heavy cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks that hold a shape, but just barely. Do not overwhip.
• Grab the bowl of slightly cooled corn pudding mixture and whisk it into the whipped cream, mixing it for 30 to 45 seconds, until it is a homogenous, slightly runny, totally corny whipped cream delight ready to be poured into a pie shell or Popsicle molds.

NO-CHURN SWEET CORN ICE CREAM

Steps:

• Combine the corn kernels and cream in a medium saucepan over medium heat. Break the corn cobs into pieces and add them to the pot. Bring the mixture to a simmer, then reduce the heat to low. Gently simmer the mixture 15 minutes, stirring occasionally, then remove from the heat and let cool completely.
• Discard the corn cobs and pour the rest of the cream mixture into a blender. Blend on high until mostly smooth, about 1 minute. Strain into a bowl and refrigerate until cold, 1 to 2 hours.
• In a stand mixer fitted with the paddle attachment, whip the cream mixture on high speed until it forms soft peaks, 1 to 2 minutes. (Note that this will not whip to quite the volume of regular whipped cream because of the corn, but it will get to soft peaks.)
• Whisk together the sweetened condensed milk, vanilla and salt in a large bowl. Fold about half of the whipped cream mixture into the sweetened condensed milk mixture with a rubber spatula, then fold the lightened mixture into the whipped cream until well blended. Pour into a 9-by-5-by-3-inch loaf pan and cover with plastic wrap. Freeze until firm, about 4 hours.
• To serve, scoop into glasses or bowls and garnish with caramel coated popcorn, if desired.