Monday, July 29, 2013

Corn Ice Cream


I know what you're thinking.....corn...ice cream.  Yep, that's what you read.  

 Guess what?  It's delicious!  But honestly how can anything that has half and half and Eagle Brand Milk not be delicious?
Bring 2 cups EACH half and half and fresh corn kernels to a simmer; season with salt and cook 5 minutes.  Cool slightly.  Puree with 1 cup Eagle Brand Milk in a blender until smooth.  Chill.  Churn in an ice cream freezer and then freeze until firm.


From Food Network Magazine
at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)
  • Buttermilk Cornbread
    My signature cornbread recipe never changes.  So, therefore, I will repeat word for word my previous cornbread post.  Please give it a ...
  • Pork Cubed Steak with Golden Brown Gravy
    Another one of those recipes that I can make in my sleep and will be in the Facebook album entitled "Simply Southern." If ...