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FRESH CORN ICE CREAM WITH ALMOND LACE COOKIE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
3 c Fresh Sweet Corn -- scraped
: from cob*
4 c Half And Half
1 Three-Inch Vanilla Bean
8 Egg Yolks
1/2 c Sugar
1/2 c Light Honey
1 ts Lemon Zest -- finely grated
1 ts Serrano Chile -- finely
: minced seeded
: Garnish--
: Mint Sprigs
: Almond Lace Cookie Fan
: (Recipe Follows).
NOTE: *cobs reserved and broken into 3-inch lengths
Combine corn and 1 cup half and half in a blender or
food processor and process in short bursts to finely
chop corn. Add corn mixture to a saucepan along with
remaining cream, corn cobs and vanilla bean. Bring to
a simmer over moderate heat.
While corn mixture is heating, beat together the egg
yolks, sugar, honey, zest and chile in a bowl until
well combined. Remove and discard cobs from corn-cream
mixture and whisk mixture into egg yolk mixture in a
slow steady stream. Remove vanilla bean, split it and
scrape seeds into mixture. (Rinse vanilla bean and use
to flavor sugar if desired!).
Return mixture to pan and cook custard over low heat,
stirring constantly, until it just begins to thicken
(approximately 180 degrees). Be careful not to boil or
eggs will curdle. Strain through a fine mesh sieve,
chill and then freeze in an ice cream freezer
according to manufacturer's directions.
Yield: 1 quart
Serve in chilled bowls with mint sprigs and Almond
Lace Cookies, if desired.
Almond Lace Cookies
Butter and flour for the baking sheets 3/4 cup ground
almonds (do this in a food processor)
1/2 cup sugar 1/2 cup (1 stick) unsalted
butter, softened 1 tablespoon all-purpose flour 2
tablespoons milk 1 teaspoon grated orange zest
Preheat the oven to 350 degrees. Lightly butter and
flour at least 2 baking sheets. Place sheets in
refrigerator for at least 10 minutes.
In a large saute pan, combine the remaining
ingredients. Stir over low heat with a wooden spoon
until the butter melts and the ingredients are well
mixed. Remove from the heat.
Place heaping teaspoons of the batter, about 5 inches
apart on the prepared chilled sheets (the batter will
spread during baking). Bake for 8 to 10 minutes or
until evenly browned. Turn sheets half way through
baking. Remove from the oven. Using a wide spatula,
remove the cookies from the baking sheet and
immediately shape as desired, into tightly rolled
cigarettes, or allow to cool and serve flat.
Yield: 16-20 cookies
Store in airtight containers for 2 days or in freezer
for up to a month.
Recipe By : COOKING RIGHT SHOW #CR9737
From: Reggie Dwork
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