Corn Cookies

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225 g butter, at room temp [16 tablespoons / 2 sticks]

300 g sugar [1½ cups]

1 egg

225 g flour [1⅓ cups]

45 g corn flour [¼ cup]

65 g freeze-dried corn powder [¼ cup]

3 g baking powder [¾ teaspoon]

1.5 g baking soda [¼ teaspoon]

6 g kosher salt [1½ teaspoons]

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1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. (See notes on this process.)

2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute.

   Scrape down the sides of the bowl.

3. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-they will not bake properly.

4. Heat the oven to 350°F.

5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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Sweet Corn Cereal Milk Ice Cream Filling

15 g Cap'n Crunch [¼ cup]

25 g light brown sugar [1½ tablespoons tightly packed]

12 g granulated sugar [1 tablespoon]

12 g freeze-dried corn powder [2 tablespoons]

2 g cornstarch [½ teaspoon]

1 g kosher salt [¼ teaspoon]

⅓ recipe Sweet Corn Cereal Milk [175 g (¾ cup)]

1 egg

210 g heavy cream [1 cup]

70 g sour cream [¼ cup]

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1. Grind the Cap'n Crunch to a powder in a food processor.

2. Transfer the cereal powder to a large saucepan and add the brown sugar, granulated sugar, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow, steady stream, whisking until the mixture is clump-free.

3. Put the saucepan over medium-low heat and whisk casually but consistently, watching for the mixture to bubble and thicken, until it has the texture of a pudding or pastry cream-3 to 5 minutes. Scrape the mixture into a small bowl and transfer it to the fridge to cool for 1 bowl and transfer it to the fridge to cool for 1 hour (you don't want the mixture to firm up completely).

4. Combine the heavy cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks that hold a shape, but just barely. Do not overwhip.

5. Grab the bowl of slightly cooled corn pudding mixture and whisk it into the whipped cream, mixing it for 30 to 45 seconds, until it is a homogenous, slightly runny, totally corny whipped cream delight ready to be poured into a pie shell or Popsicle molds.

Sweet Corn Cereal Milk (makes 2 ¼ cups)

1. Follow the recipe for cereal milk, substituting 100 g (2 ½ cups) Cap'n Crunch for the cornflakes; do not toast the Cap'n Crunch. After measuring, crush the cereal with your hands to the texture of coarse sand or gravel, then steep the milk.