Really? Corn ice cream? Yes, and it's not a totally crazy idea. Apparently very popular in Mexico (where they serve it topped with chili powder or cinnamon), corn ice cream is kid-friendly for several reasons. It has a mild, sweet, almost vanilla taste so picky kids who like the basics won't turn their nose up at it. It's high in fiber and it's also a good source of folic acid. Even better, corn season is RIGHT NOW, so you can make an exotic dish without a trip to a specialty food store, and if you can get locally grown corn it will taste even more delicious. I like a small scoop served with a a split blueberry muffin or (my son's favorite) sprinkled with chopped peanuts.
What You Need
Makes 4 servings, each 1/2 cup
Kernels from 2 ears of corn (do not use canned corn)
1 cup milk (I used soy)
1/2 cup coconut cream (To get the cream, refrigerate a can of coconut milk for several hours. When you open the can, there will be a layer of cream before the liquid. If the layer does not harden entirely, don’t worry. It will turn out even if using the coconut milk)
1 tsp vanilla extract
1/2 cup packed brown sugar
Place corn, milk, and coconut milk in a large saucepan, cover with a lid, and turn on heat to medium high. As soon as the mixture starts to boil, turn it to medium-low and let it simmer 10-15 minutes (with the lid on).
Cool & Blend
Let cool completely. You can even put it into the refrigerator to get it especially cold. Place mixture into a high speed blender along with vanilla and brown sugar. Blend until the mixture is very creamy and smooth (no chunks of corn).
Create Ice Cream
Pour into an ice cream maker and follow the manufacturer’s directions.