Frozen Cracker Jack Mousse
This is an ode to the beloved ballfield snack. We take the flavors of corn, caramel and peanuts
and swirl it into a delicious, airy frozen treat. And then top it off with Cracker Jacks - what’s not
Frozen Cracker Jack Mousse
- 2 Ears Corn Shucked
- 1 Cup Heavy Whipping Cream
- 1 Tbsp Granulated Sugar
- 1/2 Cup Granulated Sugar
- 1/4 Cup Water Divided
- 4 Egg Yolks
- 1 1/2 Tbsp Dark Brown Sugar
- 1/2 Tsp Vanilla Extract
- 1/4 Tsp Kosher Salt
- 1 Tsp Flakey Sea Salt Such as Maldon
- 1/2 Cup Roughly Chopped Salted, Roasted Peanuts
- 1Cup Cracker Jacks Roughly chopped
- Ice Cream Cones For serving
Remove the corn kernels from the cob, making sure to scrape as much corn off the cobs as
possible, to extract the most flavor. Save the cobs. Transfer the kernels into a blender and puree
until smooth. Place the kernels, the cobs, heavy cream, and 1 tablespoon granulated sugar in a
small saucepan; (Break down the cobs to fit the sauce pan.) Set the heat to medium, stirring
occasionally. Gently bring the liquid up to a boil and then immediately remove the pot from the
heat. Cover the pan and allow it to steep for at least half an hour, and up to two hours. Remove
the cobs from the mixture. Pass the corn cream through a tamis or fine meshed strainer and
place in the refrigerator until completely chilled.
In a heavy saucepan, combine the ½ cup granulated sugar and ⅛ cup water; give the pot a good
shake to make sure the sugar and water are distributed evenly. Cook over medium heat, without
stirring, until sugar is dissolved. Swirl the pan to ensure crystals do not form and that the
caramel develops evenly. Continue to cook until caramel is bubbling and has a dark amber hue.
Remove from the heat and carefully pour in the remaining ⅛ cup of water. Continue stirring
until water is fully incorporated and no visible sugar crystals remain.
Using a stand mixer with a whisk attachment, beat the egg yolks and dark sugar on high until
pale in color, fluffy and doubled in volume, about 4 minutes. With the machine still running,
carefully pour in the warm caramel sauce. Once the caramel is fully incorporated, add in the
vanilla extract and ¼ teaspoon kosher salt. Continue to whip until fully combined and no
residual heat from the caramel sauce remains, about 2 minutes more. Transfer the mixture to a
Whip the chilled corn cream until the cream becomes fluffy and soft peaks are formed. Fold the
whipped corn cream into the caramel mixture.
Pour half of the mixture into a 9x4 loaf pan. Sprinkle half of the peanuts and a pinch of the
flakey sea salt on top. Repeat with the remaining ingredients.
Transfer to the freezer and allow to fully set, about 8 hours, or overnight.
Serve scooped into a bowl or into an ice cream cone and top with Cracker Jacks.