Majarete Ice Cream – The luscious Dominican corn pudding dessert is now a lip-smacking, delectable, creamy ice cream! You need to freeze a batch. Or two!
You ever make something SOOO good, you get THAT LOOK?
The look that says, “I will elbow you in the face if you come between me and (insert really good jam here).”?
That’s the look I got when I made this majarete ice cream.
What the hell is majarete ice cream?
Yah… Glad you asked.
Majarete is a luscious corn pudding made with cinnamon and nutmeg. And I FROZE IT.
FACT: Dominicans love cinnamon. We do. We’re spicy folk. We’ll sprinkle cinnamon on our cornflakes if we could.
FACT: I love cinnamon. I will sprinkle that jammy errwhere.
FULL DISCLOSURE SITUATION: I’m wasn’t a fan of many things made with corn. I’m down with corn syrup, duh. I will eat corn on and off the cob – Totally cool with that. I enjoy my kernels in popped form. But if a year ago you gave me corn in bread, a fritter, or any sort of corn mush – you and me? We were going to have problems.
Here’s the deal, homies: I was once handed a corn fritter. It made me sick. Corn fritters came from cornmeal. I banned cornmeal and many corn situations from my life. End of story.
Time, children, love – They have a way of changing your situation. My son? He loves everything made from corn.
Seriously, kid – Killing me, here.
And to add to his corn lovin’ repertoire – One year we vacationed in Dominican Republic and for dessert they served majarete pudding. The boy took one bite, turns to me and says; “MA! You gotta make this!”
Hot dammit – No! I straight up said no.
The pudding was yellow and sprinkled with cinnamon. And despite how appetizing it looked – It was corn based. I shuddered to even imagine what it would taste like. – All corny and whatnot.
I had issues.
It was 2 years, almost to the day before I made my son his majarete pudding. And when I made it, I didn’t even taste it. ‘Cause when I commit… I commit.
So why majarete ice cream?
Well, homies – Sometimes a year goes by and a chick starts to think it’s high time she leave the past where it belongs and expose herself to new experiences. I’m always harping to my kids about that.
It’s time I practiced what I preached.
So I did what sounded most logical. Majarete has all the components for bangin’ custard, so I froze it.
If I was going deep into corn territory I was doing it MY WAY. I tasted along the way to make sure it was EXACTLY what I wanted in an ice cream.
And it was.It was an elbow in the face, knock you down like a gladiator just to get a bite situation.
Flow with me.
I removed the kernels from 5 ears of corn and blended them with milk, heavy cream, and coconut milk for you know – That creamy tropical note. Then I used three types of cinnamon here – Cinnamon sticks, Vietnamese, and Chinese ground cinnamon for a deep rich flavor.
Oh, and let’s not forget – Condensed milk. You know, for an additional creamy situation and sweetness. Once blended it is all strained, simmered, and then allowed to steep for about an hour.
You make your custard and if desired, freeze that situation right away. And you’re going to want to freeze that situation right away. Because it’s one of those creamy, spicy ice creams which changes your way of thinking.
Will you want to elbow a toddler just to get a scoop?
And I don’t say that lightly.
Ice cream making has gotten real.
- 5 cobs of fresh sweet corn
- 1/4 cup of water
- ¾ cup of sugar
- 1 cup of whole milk
- 1 cup coconut milk fresh or canned
- 1 cup heavy creamv
- 6-7 tablespoons condensed milk
- 1/4 teaspoon salt
- 1/2 teaspoon ground Vietnamese cinnamon or plain ground cinnamon
- 1/2 teaspoon ground Chinese cinnamon or plain ground cinnamon
- 1/4 teaspoon grated nutmeg
- 5 cinnamon sticks
For the custard
- 5 egg yolks
- 1/2 tsp ground Chinese cinnamon or cinnamon of choice
Make the majarete base:
- Shuck the corn, removing the husk and silk from the corn cobs.Place an ear of corn in a deep plate and slice the kernels using a sharp knife.Repeat with all your corn. Place the ears of corn in a ziploc bag and place in the freezer for stock. Or you can discard. Your choice, homies.
- Place the kernels in a blender and to the corn add water, sugar, milk, coconut milk, heavy cream, 4-5 tablespoons of condensed milk, salt, and spices, except for the cinnamon sticks. Blend on high for about 3-4 minutes until the mixture has blended completely. Taste and if desired, add the remaining 2 tablespoons of condensed milk. Strain the mixture into a measuring cup with a lip and discard the solids.
- Pour the newly strained mixture in a medium sized saucepan and add the cinnamon sticks. Cook over medium heat and bring to a simmer. Once the mixture has simmered, turn off the stove and allow it to steep for 30 minutes to 1 hour. Once the mixture has finished steeping, discard the cinnamon sticks. As the mixture steeps separate the yolks and place in a large bowl.
Make the custard:
- Prepare a large bowl with ice water, a bowl large enough to hold a smaller bowl with your egg custard. Separate your egg yolks into the bowl.Add the steeped majarete base to the egg yolks, stirring until completely incorporated. Add the mixture to the saucepan and cook over medium/low heat, stirring THE ENTIRE TIME until the mixture thickens and coats the back of a wooden spoon. Test by dipping the wooden spoon and running your finger down the spoon. If the mixture doesn't come together when you run your finger, it's ready. This can take anywhere from 5-8 minutes - Sometimes more, so be ready to stir like a mofo.
- Pour the mixture in a bowl (same bowl that held your egg yolks - No need for more dishes) lined with the strainer, nestled in the ice water bath. Allow the mixture to cool completely, stirring every once in a while. When the custard cools, add the 1/2 teaspoon of ground cinnamon and whisk until completely incorporated. At this point you can either allow the mixture to steep overnight in your refrigerator or you can freeze right away.
- Freeze according to your ice cream maker's directions.
- Enjoy that jammy.
- Makes about 1 quart of ice cream.
- Majarete ice cream was inspired by this majarete pudding recipe from Aunt Clara's Kitchen