It's one of those days where everything I touch turns to dust (recipe testing choux and forgot to turn oven down again and in another recipe, and unforgivably rookie mistake of using baking soda instead of powder...) - high hopes then for my corn ice cream. Sweet and salty, corn ice cream could be considered the marmite of the dessert world and would more likely appeal to those who are familiar with oriental desserts - think sweet salty red bean paste mochi etc. It is after all, the preserve of south-east Asian childhood dreamers of the orient kind and therefore an apt follow-post to my recent excursions to ippudo and cay tre.
The verdict: the Italian half is not crazy about turning vegetables into dessert (not even carrot cake) and especially not ice cream... But, nothing beats the novelty of corn ice cream, and whilst we shouldn't like it, we do. Shhh.
The recipe:
Heat one cup almond milk with 2tbps cornflour dissolved in a touch of water. Stir on low heat until thick. Add in 1/3 cup sugar and a dash of salt. Stir until dissolved. Off the heat add in 160gm sweet corn purée* and blend together with a stick blender. Chill then freeze, stirring every 30 minutes.
*If very lazy, blitz sweet corn and do not bother to sieve as bits of translucent corn "skin" could convey maximum authencity especially when stuck between ones teeth - charming.
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