a pinch of salt
a pinch of salt
a_pinch_of_salt_

Recipe #23

Sweet Corn Ice Cream

Nothing beats ice cream on a hot summer day. 
Ever since I first tasted corn ice cream in Mexico—with its delicate sweetness, creaminess, and subtle corn flavor—it has lingered with me. It was just that good.
You don’t need an ice cream maker for this, a good mixer will do the trick. Here’s what you need:
a_pinch_of_salt_

INGREDIENTS 

Serves 8

 

Ingredients
2 fresh corncobs
a cup of (pea) milk, 240 ml
a stick of butter 
a knife tip of fresh vanilla
a handful of cashews, soaked
a splash of apple / rice syrup or 3-4 dates (I really don’t like overly sweet desserts so I just use a bit)
120 g of heavy cream (I used soy cream, and coconut milk is also fine)
+ another 1/2 cup of milk, 120 ml
a pinch of salt
Optional: blueberries

 

PREPARATION

01 Bring water in a large pot to a boil. Add a cup of milk and butter, stir, add the corn and let it simmer for 6-8 minutes. Take out the corn and cut it off the cob.
 
02 Next, let the kernels simmer now again on low heat (add the cobs for extra flavour), this time with the cream, syrup or sugar and vanilla for 10 more minutes.
 
03 Now transfer all ingredients to your blender, and mix until smooth. Pour the mixture now into a container and freeze for 2-3 hours until firm. Take it out, let it sit for 5-10 minutes and enjoy!

04 Enjoy it plain or you can add blueberry sauce – just pour blueberries into a pot, spinkle with fresh lemon juice and add bit of sugar and corn starch, stir, simmer and pour over your ice cream.
a_pinch_of_salt_

Recipe #23

Sweet Corn Ice Cream

Nothing beats ice cream on a hot summer day. 
Ever since I first tasted corn ice cream in Mexico—with its delicate sweetness, creaminess, and subtle corn flavor—it has lingered with me. It was just that good.
You don’t need an ice cream maker for this, a good mixer will do the trick. Here’s what you need:

INGREDIENTS 

Serves 8

 

Ingredients
2 fresh corncobs
a cup of (pea) milk, 240 ml
a stick of butter 
a knife tip of fresh vanilla
a handful of cashews, soaked
a splash of apple / rice syrup or 3-4 dates (I really don’t like overly sweet desserts so I just use a bit)
120 g of heavy cream (I used soy cream, and coconut milk is also fine)
+ another 1/2 cup of milk, 120 ml
a pinch of salt
Optional: blueberries

 

PREPARATION

01 Bring water in a large pot to a boil. Add a cup of milk and butter, stir, add the corn and let it simmer for 6-8 minutes. Take out the corn and cut it off the cob.
 
02 Next, let the kernels simmer now again on low heat (add the cobs for extra flavour), this time with the cream, syrup or sugar and vanilla for 10 more minutes.
 
03 Now transfer all ingredients to your blender, and mix until smooth. Pour the mixture now into a container and freeze for 2-3 hours until firm. Take it out, let it sit for 5-10 minutes and enjoy!

04 Enjoy it plain or you can add blueberry sauce – just pour blueberries into a pot, spinkle with fresh lemon juice and add bit of sugar and corn starch, stir, simmer and pour over your ice cream.