FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools & Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals & Shows
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
by Terry Hope Romero
You already love corn, but get ready to bring your love to a new level in a creamy ice cream form. Inspired by Brazilian sorvete de milho, sweet corn ice cream has a buttery yellow hue and an irresistible flavor that screams summertime! A touch of rum tastes great and helps keep the ice cream soft enough for easier scooping (but can be left out if to be served immediately). For best results, use juicy local farmers' market sweet corn in the peak of summer.
Makes about 1½ quarts
Time: 30 minutes, not including freezing time
• 1 (14-ounce) can coconut milk (don't use lite coconut milk)
• 1/2 cup soy milk, soy creamer, or other nondairy milk
• 2 cups fresh corn kernels
• 1 (3-inch) cinnamon stick
• 1 tablespoon cornstarch
• 6 ounces silken tofu (half of an aseptic water-packed tofu block)
• 2/3 cup sugar
• 2 tablespoons rum
• 2 teaspoons vanilla extract
1. Open the can of coconut milk and spoon off as much of the solid coconut cream from the top as possible; place the coconut cream in a blender jar. Place about half of the remaining coconut water, and the soy milk, corn kernels, and cinnamon stick in a small saucepan and bring to a boil over medium heat. Lower the heat to low and simmer for 10 minutes. Mean- while, whisk the cornstarch into the remaining coconut milk until smooth. After the corn mixture has cooked for 10 minutes, whisk in the cornstarch mixture and simmer for another 2 to 4 minutes, until the mixture has thickened and the cornstarch has cooked (the mixture should taste smooth, not chalky). Turn off the heat and let the mixture cool for 15 minutes.
2. Remove the cinnamon stick and add to the blender jar containing the remaining coconut cream, along with the silken tofu, sugar, rum, and vanilla extract. Blend until very smooth, pour into a container, and cover tightly.
3. Chill the mixture completely, then freeze in ice-cream maker according to manufacturer's instructions. For best texture, you may want to chill the corn ice cream for 20 minutes right after it's made, to firm it up, especially if the weather is very warm.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.