I was asked my favorite ice cream flavor by kids at church. I once had strawberry and cheese at Tower Cafe, Sacramento. I never had that kind of flavor before, and it was surprisingly good. After that I had claimed that it was my favorite ice cream flavor. With all of the past tenses, it means that I have a change of heart (or a change of taste). Ironically, I do not have a winner of ice cream flavor at the moment. I will just flow with my mood and appetite, explore more flavors, and try making some my own.
Sweet corn ice cream is one of the easiest hand-made recipes I came across, and you should really try it out yourself to prove that I’m not lying. This time I had my ice cream between slices of wheat bread. The ice cream will taste so much better with soft, white bread rather than wheat bread, but I only have wheat bread at home. Ice cream sandwich is, in fact, my favorite way of having ice cream. What is your favorite way of eating ice cream?
- 2 ears sweet corns (or canned corn, if fresh corns are not available)
- 300 mL coconut milk
- 250 mL water
- 300 mL heavy cream
- 200 mL sweetened condensed milk
- Slice the corn kernels off the cobs and place the kernels and the cobs in a sauce pan together with coconut milk and water.
- Bring to boil and slowly and simmer until half of the liquid is gone.
- Remove the cobs, and reserve 3 tbps of corn kernels to be later added into the ice cream.
- Place the remaining mixture in the blender/food processor, and pulse until smooth.
- Strain mixture to remove the lumps and chill in the refridgerator.
- Whipped the heavy cream until soft peaks and fold in the condensed milk.
- Fold in the corn-coconut milk mixture and transfer the mixture into a anti-freeze (plastic or stainless steel) container.
- Freeze for at least 5 hours or overnight.
For the ice cream sandwich
- Use a cookie cutter to shape two slices of bread. I actually used a glass to make the round shape, and cut the bread out using scissors.
- Add a scoop of ice cream on the top of a slice of bread and cover with the other slice.
- Wrap it in parchment paper and store in the freezer.
- When ready to serve, let it sit at room temperature for 5-10 minutes.
- Don’t throw away the remaining bread. You can use it to make bread pudding.