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| Singapore Sweet Corn Ice Cream |
Added: 29th Feb, 2008 | Viewed 554 times |  |  |
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| I call this "Singapore" because that is where I sampled it first and is quite unique and native to that country. It is one of those rare ice creams that you might be scarce to find anywhere else. |
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| Ingredients |
| 4 whole corn cobs [cleaned, cobs shucked, kernels reserved]
600ml thickened cream
5 egg yolks
3/4 cup sugar
1 tbsp vanilla bean paste
5 tbsp full cream milk powder
1 tbsp fresh coconut cream
1 cup water |
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| Method | Simmer cream and the shucked cobs in a heavy bottomed saucepan on low heat for 10-15 minutes. Bring to a boil. remove from heat, remove the cobs and set aside.
In a separate saucepan, boil the corn kernels with the water for 15 minutes. Remove from heat and set aside.
Combine sugar, egg yolks, vanilla bean paste, coconut cream and milk powder in a large bowl. beat using a hand blender till mixture becomes pale, fluffy and doubles in volume. Add this mixture to the warm cream and mix well. Add the corn kernels. using a blender or hand blender, process the mixture till corn kernels are creamed and well blended with the other liquids.
Pour in a tin bowl. Cover with a plastic wrap, the plastic clinging to the surface to avoid a film from forming over the ice cream. Allow to reach room temperature, then freeze for 10 hours before serving. |
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