Corn and Coconut Ice Cream
Corn lends a sweet, surprising touch to cool, creamy coconut ice cream in this recipe adapted from the book “Corn,” by Lee Bailey (Clarkson N. Potter; 1993).
- 2 14- ounce cans unsweetened coconut milk
- 1/2 cup sugar
- 1 cup fresh corn kernels scrape the cob
- 1/2 cup fresh shredded coconut
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1/2 cup crushed salted peanuts or cashews
- Combine the coconut milk and sugar in a saucepan; heat until just hot to the touch (do not boil). Turn off the heat. Add corn and cob and allow to steep for at least one hour. Remove cob. Add the coconut, salt and vanilla extract. Chill mixture in the refrigerator for several hours. Churn and freeze according to your ice cream maker instructions. Mixture can also be frozen in a metal bowl or tray and stirred with a wooden spoon just before it is frozen solid. Beat again with a wooden spoon after it is frozen.
- Serve topped with chopped salted peanuts or cashews. Also good with a drizzle of honey or butterscotch sauce.
Serves 6 to 8.
Sodium: 194mgCalcium: 20mgVitamin C: 3mgVitamin A: 48IUSugar: 22gFiber: 1gPotassium: 333mgCalories: 335kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 18gFat: 24gProtein: 5gCarbohydrates: 30gIron: 4mg
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