Brulee’d Cornbread with Peaches and Buttermilk Ice Cream

  • ¾ Cup-Heavy Cream
  • 1 Can-Sweetened Condensed Milk
  • 1 ½ Cups-Buttermilk
  • ½ Teaspoon-Almond Extract
  • 1 Teaspoon-Kosher Salt
  • 1 Recipe-Sugar Sweet Buttermilk Cornbread-see recipe below
  • ½ Cup-Demerara Sugar
  • 1 Each-Fresh Peach-wash and cut into thin wedges
  • 1 Cup-Fresh Blue Berries
  • To Drizzle-Honey

Directions

  1. Place heavy cream in a mixing bowl and whisk to stiff peaks and set aside.
  2. In a separate bowl whisk together condensed milk/buttermilk/extract/salt.
  3. Fold whipped cream into milk mixture until well incorporated.
  4. Place in a plastic wrapped loaf pan and place in freezer for at least 6 hours, or overnight.
  5. Make cornbread according to recipe, remove from pan and set aside to cool.
  6. Crumble cornbread into individual small bowls/or ramekins.
  7. Top with some sugar and brulee with a kitchen torch or under the broiler.
  8. Top with a scoop of buttermilk ice cream, peaches, blueberries and a drizzle of honey.

 

Sugar Sweet Bacon Buttermilk Cornbread

  • 8 Strips-Thick Sliced Bacon-cut into strips, cooked, drained, reserved drippings
  • 2 Cups-Fine Yellow Corn Meal
  • 2 Teaspoons-Kosher Salt
  • ¼ Cup-Granulated Sugar
  • 1 Teaspoon-Baking Powder
  • 1 Teaspoon-Baking Soda
  • 1 ½ Cups-Buttermilk-room temperature
  • 1 Each-Egg-room temperature

Directions

  1. Set measured buttermilk and whole egg out at room temperature at least 20 minutes before starting recipe.
  2. Pre-heat oven and an 8 ½ iron skillet to 450 degrees, for at least 15 minutes.
  3. Chop cooked bacon into very small pieces and combine with corn meal, salt, sugar, baking powder, baking soda
  4. Combine with buttermilk, egg and ¼ cup of bacon drippings.
  5. Add wet ingredients into dry ingredients and mix to incorporate, try not to over mix.
  6. Remove skillet from oven, add 2 tablespoons of bacon drippings and all of the cornbread mix.
  7. Place in oven and bake until just cooked through and golden brown, about 20 minutes.
  8. Remove skillet from oven and turn cornbread out onto a cutting board.
  9. Cut into wedges and serve warm with butter.