By day, Missy Kampling is a butter and cheese marketing aficionado for Organic Valley. But by night, we suspect, she dreams about ice cream. Missy created this amazing recipe, first published in an article for the James Beard Award-winning publication, Edible Madison. Her goal was to answer the question, “Why does ice cream hold…power over our culture?” After two years and eighty batches of making her own, Missy realized that the answer lies not just in ice cream’s smooth texture and dreamy flavor. She concludes, “Our deep love for ice cream stems from something beyond culinary or scientific justification; it’s entirely emotional.”
1. Prepare/freeze the insert of an electric ice cream maker according to manufacturer’s instructions.
2. For the ice cream base: Shuck the corn and cut off the kernels, reserving the cob. Place cob, heavy whipping cream, and half & half in a saucepan over low flame. Heat until steam is visible, about 10 minutes. Remove the cob, stir in the corn kernels, and simmer 10 minutes. Slowly and carefully (to avoid scrambling the eggs), whisk in the sugar, vanilla, and eggs. Cook, without letting the mixture boil, until slightly thickened. Pour mixture into a blender and blend until the kernels are small, smooth granular pieces. Transfer mixture to a medium bowl, cover, and refrigerate at least 2 hours.
3. For the brittle: Line a baking sheet with parchment paper. Heat honey in a medium saucepan until it reaches 240 degrees (5-10 minutes) while continuously stirring to prevent burning. Stir in the sunflower seeds, almonds, and salt. Keep stirring and cooking until the mixture reaches 305 degrees, another 5-10 minutes. Remove from heat, pour the mixture onto the baking sheet, and refrigerate for 1 hour. Remove brittle from the refrigerator. Carefully apply pressure to the surface of the brittle to break it into smaller, nibble-size pieces. Refrigerate the brittle pieces.
4. When the ice cream base is chilled, freeze it in the ice cream maker according to manufacturer's directions. During the last 5 minutes of freezing, slowly add the honey-nut brittle mixture and continue churning the ice cream for 5 more minutes.