SWEET CORN AND GINGER ICE CREAM
PREP: 15 MINS (plus soaking and processing time)
YIELD: Approximately 1 Quart
Ingredients:
- 2 cups Corn, cooked (preferably fresh)
- 2 cups Milk
- 1 cup Cream
- ½ cup Sugar
- 1 tsp. Salt
- 1 Tbsp. Peppercorns, whole
- ⅓ cup Crystallized ginger, minced
INSTRUCTIONS:
- In a medium-sized saucepan, stir together the milk, cream, sugar, salt and wholepeppercorns. Scald (heat almost to boiling), but do not allow to boil, stirringperiodically until sugar dissolves. Remove from heat. Infuse for one hour. Strain.
- In a Vitamix (or high-speed blender), purée strained milk mixture until smooth.
- Pour into an ice cream maker and prepare according to manufacturer’sinstructions, adding the crystallized ginger only in the last five minutes.
- Transfer to an airtight container and freeze until firm.
