Moon,
Shafer Wine & Food
Annette Shafer Recipes
Servings: 6
For the Ice Cream
6 cups fresh sweet white corn
kernels (from about 6 ears), cobs
reserved (if using fresh)
4 cups 2% milk
2 cups heavy cream
1 vanilla bean, split and scraped
1 1/8 cups sugar
6 large egg yolks
1 ½ teaspoons pure vanilla extract
½ teaspoon coarse sea salt
For the Compote
3 cups fresh blueberries
¼ cup sugar
1 ½ cups fresh sweet corn (from
about 1 ½ ears)
For the Popcorn
1/3 cup sugar
3 Tablespoons unsalted butter, plus
more for bowl
2 Tablespoons popcorn kernels,
air-popped (about 6 cups popped)
2 Tablespoons light agave syrup
¼ teaspoon pure vanilla extract
¼ teaspoon salt
For the Whipped Cream
1/3 cup heavy cream
1 teaspoon confectioners’ sugar
1/8 teaspoon freshly ground black
pepper
Blueberry Corn Ice Cream Parfait
Ice Cream
Set a large bowl in an ice-water bath; set aside. In a large saucepan, bring corn,
corn cobs, 3 ½ cups milk, heavy cream, vanilla bean seeds, and pod just to a boil
over medium-high heat, stirring often.
In a large bowl, whisk together egg yolks, sugar and remaining ½ cup milk until
well combined. Remove corn mixture from heat; slowly add about a third of the
hot corn mixture into egg mixture, whisking constantly until combined. Remove
cobs from milk mixture and pour egg mixture back into saucepan, whisking constantly. Return saucepan to medium-high heat. Whisking constantly, cook until custard mixture coats back of a wooden spoon, 4 to 5 minutes; stir in vanilla
extract and sea salt.
Pour custard mixture into bowl set in ice-water bath; let cool completely. Transfer
custard mixture to refrigerator and let chill overnight.
Transfer custard mixture to the bowl of a food processor and process until smooth.
Strain through a fine mesh strainer, discarding solids. Then transfer custard mixture to an ice cream maker and freeze according to manufacturer’s directions.
Keep ice cream frozen in an airtight container up to 3 days.
Compote
Place 1 ½ cups blueberries and the sugar in a medium saucepan and cook over
medium-high heat, stirring constantly, until berries burst and mixture begins to
look syrupy. Add corn kernels, stir to combine and remove from heat.
Stir in remaining cup and a half of blueberries. Cool. Transfer to an airtight
container and refrigerate until cool, up to 24 hours.
Popcorn
Line a baking sheet with a nonstick baking mat; set aside. Butter a large heatproof
bowl and add popped popcorn to bowl; set aside.
Heat sugar, 3 tablespoons butter, and agave syrup in a medium saucepan over
low until butter and sugar melt. Increase heat to medium and cook, stirring, until
sugar mixture becomes golden brown. Remove from heat and carefully add vanilla and salt (mixture may splatter slightly). Pour sugar mixture over popcorn;
stir until popcorn is completely coated.
Turn popcorn out onto prepared baking sheet, working quickly to separate kernels; let cool completely. Transfer popcorn to an airtight container until ready
to use.
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shafervineyards.com 707.944.2877
© 2015 Shafer Vineyards
Make the whipped cream: Place all whipped cream ingredients in the bowl of
an electric mixer fitted with the whisk attachment. Whisk until soft peaks form.
Place two spoonfuls of blueberry compote in each of 6 large parfait glasses; top
with two scoops corn ice cream. Top each with another spoonful of compote and
a dollop of whipped cream. Garnish with toffee popcorn and serve immediately.
In Your Glass
If you want a real wine adventure you can try this dessert with a variety of Ports or
Cabernet dessert wines. Personally, I love this best with rich, warming espresso.
shafervineyards.com 707.944.2877
© 2015 Shafer Vineyards