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 CEREAL MILK™ ICE CREAM PIE
Steps:
- Put the corn cookies in the food processor and pulse it on and off until the cookies are crumbled into bright yellow sand. (If you don't have a food processor, you can fake it till you make it and crumble the corn cookies diligently with your hands into a bowl.)
- In a bowl, knead the butter and ground cookie mixture by hand until it is moist enough to form a ball. If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.
- Using your fingers and the palms of your hands, press the corn cookie crust firmly into a 10-inch pie plate. Make sure the bottom and the walls of the pie plate are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
- Use a spatula to scrape and spread the cereal milk "ice cream" filling into the pie shell. Tap the filled pie against the surface of the counter to even the filling. Freeze the pie for at least 3 hours, or until the "ice cream" is frozen and set hard enough to cut and serve. If you're saving your slices of heaven for later, you can freeze the ice cream pie, wrapped in plastic, for up to 2 weeks.
- Notes
- Garnish slices of the pie with local fruit of the season. At Ssäm Bar, we macerate a pint of fresh Tristar strawberries (page 214) with a tablespoon of sugar, a very tiny pinch of salt, and 1/2 teaspoon rice wine vinegar and spoon over the pie slices.
SWEET CORN ICE CREAM
Surprise your guests with this creamy dessert starring everyone's favorite summer veggie. The corn lends both its sweetness and beautiful color, so use the freshest you can find.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the corn kernels, cobs and half-and-half in a medium saucepan. Place over medium heat and cook until bubbles appear at the edges of the pan; continue to cook for 8 to 10 minutes more. Remove from the heat, cover and let steep for 1 hour.
- Stand the cooled cobs up in the pan. Scrape a blunt knife against each one to release any remaining liquid, then discard the cobs. Transfer the corn kernel mixture to a blender and puree until smooth.
- Make the custard: Whisk together the pureed corn mixture, sugar, sour cream 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, 3 to 5 minutes.
- Let the custard cool slightly, then transfer to a blender, filling it only halfway (do in batches if needed). Put on the lid, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Repeat with any remaining custard.
- Stir the mixture often until it cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate 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.
MILK FILLING FOR CEREAL BARS
A milk filling to boost your cereal/granola bars.(or ice them) not overly sweet. Taste a bit like cream cheese. I couldn't wait and spread it on graham crackers!
Provided by princess buttercup
Categories Sauces
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- cream butter and sugar with mixer.
- add dry milk a little at a time.
- add vanilla.
- mix on high until smooth, adding water as needed a tablespoons.
- at a time.
- Spread between cereal/granola bars or use as icing.
Nutrition Facts : Calories 135.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 18.2, Sodium 121.2, Carbohydrate 15.3, Sugar 15.2, Protein 5.5
CEREAL & MILK ICE CREAM SANDWICHES
Go ahead and buy those sweet cereals you normally stay away from. This is dessert! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine cereals. Spread ice cream onto the bottom half of each Rice Krispies treat. Drizzle with ice cream topping. Replace top half of Rice Krispies treat. Rolls sides in cereal mixture. Place on a baking sheet; freeze for at least 1 hour.
Nutrition Facts : Calories 381 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 427mg sodium, Carbohydrate 70g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET CORN ICE CREAM
The sweetness of fresh corn makes it an excellent flavor base for homemade ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Using a large knife, slice kernels from cobs; place in a large saucepan. Cut or break cobs into thirds; add to pot with milk, cream, and 1/2 cup sugar. Bring mixture to a boil, stirring; turn off heat. Remove cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.
- Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup sugar. Add a cup of hot cream to yolks, stirring constantly so they do not curdle. Add the yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
- Pass custard through a coarse sieve, then through a fine sieve or chinois, pressing down on solids; discard solids. Let custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's directions. Serve garnished with blackberries.
SWEET CORN AND BLUEBERRY SWIRL ICE CREAM RECIPE BY TASTY
Here's what you need: corn, heavy cream, kosher salt, blueberry, granulated sugar, lemon juice, condensed milk
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the corn kernels from the cob with a knife. Then, carefully break the cobs in half with your hands.
- Place the corn kernels in a food processor. Pulse several times until coarsely chopped.
- Add the chopped kernels, cobs, 1½ cups (360 ml) of cream, and the salt to a large saucepan. Stir to ensure the ingredients are well combined. Cover and cook over low heat for 20 minutes.
- Remove the cream and corn mixture from the heat and chill in the refrigerator for at least 2 hours.
- Combine the blueberries, sugar, and lemon juice in a medium bowl. Let sit at room temperature for 10 minutes, or until the berries appear juicy and vibrant, stirring occasionally.
- Transfer the berry mixture to a food processor or blender and puree. Set aside.
- Remove the corn cobs from the chilled cream mixture. Pour the remaining corn cream through a sieve into a large bowl. Use the back of a spoon or spatula to press the solids to extract any remaining liquid.
- Add the remaining heavy cream. Using an electric hand mixer, whip the cream mixture until soft peaks form. Fold in the condensed milk with a rubber spatula.
- Pour half of the cream mixture into a 9x5-inch (23x13-cm) loaf pan. Top with half of the blueberry puree and use a knife to swirl it into the cream.
- Top with the remaining cream and puree, then swirl the puree with a knife again.
- Freeze for 3-4 hours before serving. If the ice cream is too solid to scoop, let sit at room temperature for 10-15 minutes before scooping.
- Enjoy!
Nutrition Facts : Calories 434 calories, Carbohydrate 43 grams, Fat 30 grams, Fiber 1 gram, Protein 7 grams, Sugar 36 grams
SWEET CORN ICE CREAM WITH CARAMEL CORN RECIPE BY TASTY
Use your summer corn for a sweet treat to beat the heat-ice cream! Grilled corn cobs and citrus zest give this sweet corn ice cream a perfect blend of sweet and savory flavor. Top it off with caramel corn and you're ready for pure summer bliss!
Provided by Breana Jackson
Categories Desserts
Time 10h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large cast iron skillet over high heat, grill the ears of corn until charred on all sides, turning every 2 minutes, 10-15 minutes total.
- Remove the corn from the pan, cut the kernels off the cobs, and return the cobs to the skillet. Char on all sides, turning every 2-3 minutes, 10-12 minutes total. Remove the cobs from the pan.
- Cut the cobs in half crosswise and place in a small saucepan. Add ½ cup sugar, the milk, and cream. Bring to a gentle simmer over medium-low heat, 5-7 minutes. Transfer to a heatproof bowl or container and cover with plastic wrap or a lid. Steep in the refrigerator for 2 hours, or up to overnight.
- Remove the cobs from the cream mixture, squeezing as much liquid from the cobs back into the bowl as possible.
- Add the lemon and lime zest to a fine-mesh sieve set over a clean small saucepan. Carefully pour the cream mixture through the sieve over the zest, removing any corn bits that may remain. Bring to a simmer over medium-low heat.
- In a medium bowl, whisk together the egg yolks and remaining ½ cup sugar. Using a measuring cup or ladle, slowly add the warm cream mixture to the eggs to temper, whisking constantly. Once all of the cream has been added, pour the mixture back into the pot and cook until thick enough to coat the back of a spoon, about 3 minutes. If desired, strain the mixture through the sieve once more to remove any curdled bits. Pour the mixture into a clean heatproof bowl or container and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, up to overnight.
- Transfer the ice cream base to a loaf pan or container and cover. Freeze for 4 hours, or up to overnight, until solid. (Alternatively, pour the ice cream base into an ice cream maker and mix according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.)
- Scoop the ice cream into bowls and top with caramel corn and squeeze of lime.
- Enjoy!
Nutrition Facts : Calories 804 calories, Carbohydrate 80 grams, Fat 59 grams, Fiber 3 grams, Protein 9 grams, Sugar 67 grams
SWEET CORN CEREAL MILK™ "ICE CREAM" FILLING
Steps:
- Grind the Cap'n Crunch to a powder in a food processor.
- Transfer the cereal powder to a large saucepan and add the brown sugar, granulated sugar, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow, steady stream, whisking until the mixture is clump-free.
- Put the saucepan over medium-low heat and whisk casually but consistently, watching for the mixture to bubble and thicken, until it has the texture of a pudding or pastry cream-3 to 5 minutes. Scrape the mixture into a small bowl and transfer it to the fridge to cool for 1 hour (you don't want the mixture to firm up completely).
- Combine the heavy cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks that hold a shape, but just barely. Do not overwhip.
- Grab the bowl of slightly cooled corn pudding mixture and whisk it into the whipped cream, mixing it for 30 to 45 seconds, until it is a homogenous, slightly runny, totally corny whipped cream delight ready to be poured into a pie shell or Popsicle molds.
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