I’m a little sad because this is the last post on Living Mostly Meatless… but I’m not too sad because what is coming feels a little bit more like me. For future posts, come to my new site, jessiekaufman.com, after August 20th to see the goodness. You’ll be greeted with my updated portfolio- lots and lots of food photos to gawk at, and a new blog- that focuses more on clean eating that eating vegetarian. I hope to see you over there soon!
So. Corn Ice Cream. It’s the one thing that if I see on a menu I know I am going to get. Up until a few weeks ago when I was testing this I hadn’t made a successful batch. It’s my favorite thing in the world and it was a bit depressing that I couldn’t nail it. So I tried a few different things- a custard base and a typical ice cream recipe, with emulsified corn. It was ok- but I was really missing a lot of corn flavor. Next I tried coconut milk, again it was fine, but it was missing creaminess. So I regrouped, and I came up with something completely different.
I took a can of organic corn, drained it, and simmered it in a can of organic cream of coconut for a half hour, I let it come to room temperature, then used the immersion blender to blend all of the corn into the ice cream. I then strained it in a fine mesh strainer, and refrigerated it for 24 hours.
The next afternoon, I added it to my ice cream maker, followed the directions and I had perfect corn soft serve. I put it in the freezer for another two hours and topped it with cotija cheese. It’s amazing. It’s perfect. I am so, so, so pleased with it- so much so that I don’t even have a reason to try the real thing in Puerto Rico the next time I visit.
You should make this soon. If you don’t love it, you’re crazy.
This post is part of an Ice Cream Social, put together by Nutmeg Nanny.
For the full recipe Please visit Nutmeg Nanny.
Sweet Corn Ice Cream
makes 1 pint
2 days
Ingredients
1 can organic sweet corn
1 can organic cream of coconut