Monday, August 19, 2013

Sweet Corn and Caramel Frozen Yogurt

This recipe is a big experiment! But I have to document it so I know what I did if it turns out great!  Or so I know what not to do again if it's a big flop!

But so far I think it's gonna be just fine.

For the frozen yogurt:

I used 3 cobs of corn. Shuck and wash the corn, and cut all the kernels off. Scrape the cobs to get as much of the liquids as you can.

Put the corn kernels in a sauce pan with 2 cups of milk and 1/2 cup of brown sugar.

Bring to a simmer, and let simmer for 5 mins.

Remove from heat and let the mixture sit/cool for a bit... 5-10 mins? longer is fine too. Depends on whether you are distracted or impatient!

Puree the corn mixture in a blender or food processor.  I gave it a good minute or two. Then I kinda felt like it wasn't doing anything more, so I called it done!

Put the mixture in a bowl in the fridge to let it cool for an hour or so, and move on to the yummy caramel!!

For the caramel:

1/2 cup white sugar
4 T unsalted butter
1/4 t fresh ground sea salt
1/4 cup whole milk

Melt the sugar in a dry sauce pan, stirring to break up lumps and help it melt evenly. By the time it's melted it should be a nice brown color. Remove from heat, stir in butter until it's all melted. Stir in salt and milk (or heavy cream), and return to the stove. Bring back to a simmer and cook another minute or few until it's a good caramel color. Don't stick your finger in it for a taste. It smelled so good I just wanted to eat it out of the pan. But don't do it.

I put a sheet of parchment paper in a bowl and sprayed it with cooking spray. Then poured the caramel onto the parchment paper and set it aside to start cooling. (Put it in the fridge if necessary, but not for too long. You want it to still be liquidy, but not warm.) We will return to this yumminess in a little bit...

Back to the ice cream... I mean frozen yogurt:

When the corn mixture is cool, stir in 1 t vanilla, 1/4 t sea salt, and 2 cups of greek yogurt (or regular yogurt that has been strained overnight or 8-12 hours)

Whisk this mixture until it's smooth, and add to ice cream maker.  Freeze for about 20 mins or according to manufacturer's instructions.

When it's frozen, put it in a freezer safe container and pull out the caramel.

Pour/scoop the caramel onto the ice cream, and swirl it gently to mix it up.

Put the whole thing in the freezer for an hour or so to firm it back up.

The verdict is still out... It's good, but I wouldn't say it's great. I like the idea though!  And I mostly wanted to experiment with the yogurt! I think it worked great, but it definitely adds a distinct yogurt taste to it!