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Cold & Cornfused - Honey Butter Crisps with Frozen Corn Ice Cream
Recipe by Mimi Wong
Try this delicious Cold & Cornfused - Honey Butter Crisps with Frozen Corn Ice Cream
- Steps
- Ingredients
Steps
- Preheat oven to 180°C fan-forced. Line a tray with baking paper.
- Pre-chill ice cream machine.
- For the Frozen Corn Ice Cream, place frozen corn into a saucepan over medium heat. Sauté until the moisture evaporates and the corn is lightly browned. Add to the cannister of a stick mixer.
- Meanwhile, in a stand mixer, beat egg and sugar until the sugar is dissolved.
- In a jug, combine the cream and 75g of the milk.
- Add remaining 50g of milk to the cannister and blend until smooth. Pour the corn mixture into the cream, passing through a sieve to remove as much pulp as possible. Then pour the corn mixture into the stand mixer and mix until homogenous.
- Pour the entire mixture into ice cream machine and churn until ice cream is thickened but malleable.
- Place 7cm ring moulds onto a lined baking tray and spoon ice cream into the moulds. Place in freezer to set.
- For the Honey Butter Crisps, place oil for deep frying into a wide saucepan, place on a medium heat.
- Using a mandolin on the thinnest setting, slice potatoes thinly. Place slices in between two sheets of paper towel to remove as much moisture as possible.
- Fry the potato slices in the oil. The potato slices should be submerged in the oil with gentle ripples of bubbling for 15-20 minutes. If the oil is bubbling too much or the potatoes turn golden too quickly, your oil is too warm. Turn temperature down to a medium and if necessary, add more oil into the saucepan to reduce the temperature of the oil. Using tongs, turn crisps and ensure they do not clump together.
- When the crisps are evenly golden, remove from the oil with a slotted spoon and rest on a wire rack. Season with salt immediately and set aside for the glaze.
- Meanwhile, make the honey butter glaze. Place butter, honey, and salt into a small saucepan on medium heat. Stir occasionally to prevent burning, reduce the mixture until the bubbles are large and slowly releasing. Mixture should coat the back of a spoon. Remove from heat.
- Once the crisps have cooled, place them into a large bowl. Carefully spoon 2 - 3 tablespoons of glaze onto the crisps and toss to coat.
- For the Corn Praline, line a baking try with baking paper and place corn into oven on the top rack. Cook for 25 minutes or until dehydrated and brown.
- Place sugar and water into a saucepan over medium heat. Do not stir. Melt sugar until mixture is amber.
- Remove the corn from the oven and pour sugar mixture on top. Sprinkle with salt. Place in freezer to harden. When hardened, use the back of a wooden spoon to crush praline into smaller pieces.
- To serve, unmold the corn ice cream by gently warming the edges of ring mould. Arrange crisps around ice cream.
- To serve, generously sprinkle corn praline kernels and grated parmesan on top of ice cream.
