Here’s an ice cream flavor even Baskin-Robbins, home of the famous 31 flavors, hasn’t come up with yet: sweet corn ice cream. Grange Restaurant chef Michael Tuohy and his pastry chef, Elaine Baker, will serve corn ice cream at a Slow Food event this Sunday.
“I’m a huge fan of corn ice cream,” says Tuohy, who used to serve it at his Atlanta restaurant, Woodfire Grill. “It just says summer.”
For the final course of a “tomato-centric” menu, Tuohy and Baker came up with a Summer Heirloom Tomato and Peach Sundae using the corn ice cream. That’s right: tomatoes on ice cream.
“Corn goes well with tomato,” Tuohy explains. “It works in a salad. Why not in a dessert?”
To make the sundae sauce, he and Baker will toss chopped peaches and small heirloom tomatoes with balsamic caramel. They’ll also tuck a little peach jam and sweet tomato jam in the bottom of the dish, and serve it all with a rosemary shortbread cookie.
Tuohy and Baker tested out the sundae before putting it on the menu. “It’s fantastic,” he said. “Very refreshing.”
