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Fresh Corn Ice Cream With Almond Lace Cookie Fan
Recipe By : COOKING RIGHT SHOW #CR9737
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Fresh Sweet Corn -- scraped from cob*
4 Cups Half And Half
1 Three-Inch Vanilla Bean
8 Egg Yolks
1/2 Cup Sugar
1/2 Cup Light Honey
1 Teaspoon Lemon Zest -- finely grated
1 Teaspoon 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.
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NOTES : show: 10/2
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