Roasted Corn Ice Cream with Blackberry Chantilly and Celery Curls 10 servings Genevieve Meli, associate professor of Baking and Pastry Arts, Culinary Institute of America, Hyde Park, New York

Ingredients for the Roasted Corn Ice Cream:

• 2 ears of corn
• 1 lb 4.2 oz./574 g whole milk, plus more as needed
• 5.4 oz./154 g heavy cream
• 4.6 oz./130 g sugar
• 1.2 oz./33 g milk powder
• 1.3 oz./38 g glucose powder
• .2 oz./11 g stabilizer
• 1.2 oz./34 g egg yolks

Method for the Roasted Corn Ice Cream:

1. Place the corn on a grill set to moderate heat. Grill the corn, turning frequently, until cooked and browned all over, about 10 minutes. Remove and set aside to cool to the touch, then cut the kernels from the cobs, reserving the kernels and cobs separately.
2. Transfer the kernels to a covered container with the milk. Use an immersion blender to blend the kernels until mostly smooth. Add the corn cobs and cover. Refrigerate for 24 hours to infuse.
3. Strain the milk mixture, and reweigh the milk. Add more as needed to return to the original weight.
4. In a large heavy-bottomed pot, bring the corn-milk and cream to a boil over moderate heat. Add the sugar, milk powder, glucose powder and stabilizer. Stir and return to a boil.
5. Place the egg yolks in a heat-safe bowl. While whisking constantly, pour about 1 cup of the hot milk mixture into the eggs. Once incorporated, pour this mixture back into the pot, whisking constantly.
6. Return to a simmer. Remove from the heat and strain. Cool completely.
7. Spin the cooled corn base into an ice cream machine according to the manufacturer’s instructions, working in batches, if needed. Transfer the ice cream to covered containers and freeze until needed.
8. To assemble, dollop the blackberry Chantilly in the bottom of a serving bowl. Top with a scoop of ice cream and some celery curls. Finish with kiwi berries, fennel fronds and edible flowers, if you like.

Ingredients for Blackberry Chantilly:

• 10.6 oz./300 g heavy cream
• 3.5 oz./100 g The Perfect Purée Blackberry Puree
• 1.4 oz./40 g sugar

Method for Blackberry Chantilly:

Combine the cream, blackberry purée and sugar. Whip by hand or with a mixer until medium peaks form. Refrigerate until needed.

Ingredients for Celery Curls:

• 1 lb 4.5 oz./580 g water
• 2.5 oz./70 g brown sugar
• 1 vanilla bean, scraped
• 1.2 oz/34 g celery curls, shaved with a vegetable peeler

Method for Celery Curls:

1. Bring the water, sugar, and vanilla bean (seeds and pod) to a boil in a medium saucepan.
2. Add the celery and cook until vibrant green, about 20 seconds.
3. Remove from the heat and set aside to cool in the syrup.