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Bacon & Sweet Corn Ice Cream Sandwiches

Ice cream recipe barely adapted from Jeni’s Splendid Ice Creams via Saveur Magazine. Sandwiches inspired wholly by Molly Yeh.

Scale

Ingredients

Instructions

  1. For the ice cream: In a bowl, stir together the cornstarch and 1/4 cup of the milk, and set aside. Cut the kernels off the corn cob and cut the cob into large chunks. In a medium pot, whisk together the remaining milk, cream, sugar, syrup, and salt. Add the corn kernels and cob, and bring to a boil over medium-high heat. Cook for 4 minutes, stirring continuously. If the mixture becomes too frothy and threatens to boil over, partially or totally remove from heat for a few seconds until it calms. I found that scooting the pot halfway off the burner and continuing to cook worked well.
  2. After 4 minutes, add the slurry. Return to a boil and cook for about 2 minutes more, stirring continuously again, until thickened. Remove the cob, then pour the hot mixture into a large bowl. (Alternatively, strain out all corn solids by pouring the mixture through a fine mesh sieve.)
  3. Place cream cheese in a bowl and pour in a small amount of the hot milk mixture. Whisk until smooth, or use an immersion blender to get out the lumps. Whisk in the remaining milk mixture, then pour mixture into a plastic bag, seal, and submerge in a bowl of ice water until chilled.
  4. Once cold, pour mixture into an ice cream maker and process according to manufacturer’s instructions. After churning, freeze in a storage container while you make the cookies — at least 2-3 hours.
  5. For the cookies: Bake according to this recipe.
  6. To assemble: Once cookies have cooled, remove ice cream from freezer and let soften slightly. Place a scoop of ice cream between two similar-sized cookies and squeeze gently to press them together. Repeat with remaining cookies and ice cream.
  7. Place assembled ice cream sandwiches on a baking sheet and cover with plastic wrap, then replace in the freezer for 1-2 hours, or until hardened. After that, enjoy or wrap individually in plastic wrap for later.

Notes

Cookies are best in the sandwich when on the underbaked and softer side — if they’re too soft to stand up to the ice cream at room temperature, pop in the freezer for 10-15 minutes before assembling sandwiches.