Ingredients
- 1 each Chile-Cinnamon Tortilla Cone
- 1 cup Sweet Corn Ice Cream see related recipe
- 1 tbsp Tortilla Streusel
- 1 tsp Cotija cheese, crumbled
- a pinch Ancho chili powder
Directions
- Prepare Sweet Corn Ice Cream, Tortilla Streusel, and Chili-Cinnamon Tortilla Cone sub recipes.
- To build, add two 2 oz. scoops of ice cream into the tortilla cone and top with the tortilla streusel, crumbled cotija, and a dusting of chili powder.
Ingredients- 2 each Corn on cob
- 2 1/2 cups Heavy cream
- 1 cup Whole milk
- 2/3 cup Granulated sugar
- 1 tsp Salt
- 2 tbsp Unsalted butter
- 1/4 tsp Cumin
- 6 each Egg yolks
- 1/2 each Vanilla bean, seeds scraped
- 1/4 cup Mexican caramel
Directions
- Cut corn from cob and add both kernels and the cobs to heavy cream, milk, sugar, butter, and salt. Simmer lightly over medium heat for 5 min stirring often. Let cool and steep for 20 min. Remove cobs, then blitz in a blender and strain.
- In a separate sauce pot, temper egg yolks with the ice cream base by slowly whisking warmed cream mixture into the egg yolks.
- Cook stirring constantly until thickened enough to coat back of a spoon, about 170°F.
- Strain again and chill 4 hours to overnight with a sheet of plastic wrap pressed against the top of the liquid to prevent a skin from forming on the surface.
- Add to ice cream maker and run until it reaches the desired consistency.
- Scoop one-third of the ice cream into the container, top with half of the caramel, add another one-third of the ice cream, the remaining caramel, and finish with the last third ice cream. Cover and freeze.