SWEET CORN ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
- Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
- Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.
SWEET CORN CAKE
A Mexican sweet corn cake with a spoon bread consistency.
Provided by Lee Ann Clarke
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g
CREAMY SWEET CORN-ICE CREAM CAKE
Explore the sweeter side of corn on the cob-and observe how this ice cream cake draws more than the usual amount of compliments!
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Bring water and sugar to boil in medium saucepan. Stir in 6 cups corn; cook 5 min. Drain, reserving 3/4 cup of the cooking water. Add reserved water and corn to blender; cool 5 min., then blend until smooth. Strain; discard strained liquid.
- Beat cream cheese and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in corn puree; pour over crust. Freeze 4 hours or until firm. Meanwhile, cook and stir remaining uncooked corn kernels in medium skillet on high heat 10 min. or until lightly browned. Cool completely.
- Run knife around edge of pan to loosen dessert; remove rim. Top dessert with roasted corn just before serving.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 20 g, Protein 5 g
SWEET CORN ICE CREAM WITH BUTTERSCOTCH
Sweet summer corn makes a surprising star turn in this ultra-creamy dessert flecked with rich butterscotch sauce and crunchy caramel popcorn.
Provided by April Bloomfield
Categories HarperCollins Ice Cream Dessert Corn Butterscotch/Caramel Summer Milk/Cream Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 pints plus 3/4 cup of butterscotch sauce
Number Of Ingredients 19
Steps:
- Make the butterscotch
- Combine the cream, Scotch, and salt in a measuring cup with a spout. Use a knife to scrape the seeds of the vanilla bean into the cup and stir well.
- Combine the granulated sugar, butter, brown sugar, corn syrup, and 1/4 cup of water in a medium saucepan with high sides. Set it over high heat and bring to a boil. Attach a candy thermometer to the pan and boil until the mixture reaches 245ºF. Remove the pan from the heat and gradually whisk in the cream mixture. Let the mixture cool to room temperature. You'll have about 1 cup of butterscotch.
- Use straightaway or stir once more and keep in an airtight container in the fridge for up to 2 weeks. Gently reheat until warm before using.
- Make the ice cream
- Cut the corn kernels from the cobs, reserving the cobs. Cut the cobs crosswise into a few pieces. Combine the kernels and cobs in a medium pot along with the cream, milk, salt, and 1/4 cup of the sugar. Bring the liquid to a simmer, stirring occasionally, over medium-high heat, then turn off the heat, cover the pot, and let the mixture steep at room temperature for at least 2 hours or in the fridge for as long as 12 hours. Remove the cobs, gently scraping them with a spoon to get at any liquid that may be hiding in them, and discard the cobs. Strain the remaining mixture through a sieve into a clean medium pot, stirring and pressing on the kernels to release as much corn flavor as possible. Discard the kernels.
- Bring the milk mixture to a simmer over medium heat and turn off the heat. Combine the egg yolks and the remaining 1/2 cup of sugar in a medium mixing bowl and whisk until smooth. Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly. Then slowly but steadily add the yolk mixture to the pot, again whisking constantly. Cook over medium-low heat, whisking constantly and adjusting the heat if necessary to maintain a simmer, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
- Strain the mixture again through a sieve into a medium mixing bowl, pressing and then discarding the solids. Fill a larger bowl halfway with very icy water and nestle the medium bowl inside. Stir frequently until the mixture is cold. Cover the medium bowl and chill in the fridge for at least 4 hours or overnight.
- Pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm. Serve straightaway or keep the ice cream in the freezer for up to 3 days.
- When you're ready to eat, scoop the ice cream into bowls, drizzle on some butterscotch, and top with caramel popcorn.
CREAMY SWEET CORN
In Granite Falls, Minnesota, Florence Jacoby uses cream to dress up fresh or frozen corn. The simple side dish tastes rich and takes just minutes to simmer together.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 372mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
MINT CHOCOLATE CHIP ICE CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
ORANGE CREAMSICLE ICE CREAM CAKE
Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.
Provided by Ali Slagle
Categories easy, cakes, ice creams and sorbets, dessert
Time 2h20m
Yield Makes one 8-inch-round cake (8 to 10 servings)
Number Of Ingredients 3
Steps:
- Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
- Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
- Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.
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