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Brazil, Chudda's Cuisine/Lounge
Jul 01, 2015
2 Comments

SWEET CORN ICE CREAM

When we went to Brazil we had corn ice cream that was delicious!! The corn ice cream recipe was made with condensed milk and creme de leite. We were planning to make the corn ice cream with a Brazilian flair until we found one at the New York Times that changed Marilyn’s mind!

I LOVE the New York Times!  But I have to admit, that their cooking/food/dining section is my favorite….of course!  They are really up to date on the latest trends, best restaurants and have great recipes that I have no problem with reposting.  This is one of them.  Of course I’m putting my own spin on the recipe with a different flavor profile to finish.  Now that corn season is in full swing, I have been wanting to do a corn ice cream and the NYTimes had a great recipe.  Once you try this you will have a totally different idea of how to make sweet deserts out of savory items. Making ice cream from scratch is one of my all-time favorite kitchen activities for summer. We added to it a crunch with dulce de leche popcorn that was a perfect topping.

SWEET CORN ICE CREAM

Ingredients

4 ears fresh corn, shucked

1 1/2 c. milk

2 c. heavy cream

3/4 c. sugar

6 large egg yolks

1/8 tsp. fine sea salt

1/4 c. sour cream

Directions

Slice the kernels off the corn cobs and place in a large saucepan.  Break cobs in half and add to pot along with the milk, cream and 1/2 c. sugar.  Bring mixture to a boil, stirring, then remove from heat. Let stand to infuse for 1 hour, then discard corn cobs.

SWEET CORN ICE CREAM

Using an immersion or regular blender, puree kernel mixture.  Return mixture to a simmer, then turn off heat.  In a small bowl, whisk egg yolks, 1/8 tsp salt and another 1/4 c. of sugar.  Add a cup of hot cream mixture to yolks, stirring constantly so they don’t curdle.  Add yolk mixture to saucepan, stirring.  Cook over medium-low heat, stirring constantly, until mustard thickens enough to coat the spoon, about 10 minutes.

SWEET CORN ICE CREAM

Pass custard through a fine sieve, pressing down hard on the solids.  Discard solids.  Whisk in sour cream until smooth.  Let custard cool in an ice bath, then cover and chill for at least 4 hours, preferably overnight.

SWEET CORN ICE CREAM

Freeze corn mixture in an ice cream maker according to manufacturer’s direction.  Serve with Dulce de Leite popcorn.

SWEET CORN ICE CREAM

Dulce De Leche Popcorn

Ingredients

1 can Dulce de Leite

2 tsp. sea salt

10 c. popped popcorn

SWEET CORN ICE CREAM

Directions

Preheat oven to 300F.  Line baking sheet with parchment paper.

Combine dulce de leite and sea salt in a small saucepan and bring to a boil, stirring.  Cook for 1 minute.

Place popcorn in a large bowl and pour hot dulce de leite over.  Stir well to coat.

Transfer to prepared baking sheet and arrange in a single layer.

Bake for 30 minutes.  Let cool completely and then break into pieces.

Serve on top of corn ice cream.

SWEET CORN ICE CREAMSWEET CORN ICE CREAM

SWEET CORN ICE CREAM

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. Jenna - 21/07/2016 - 11h10

    We have an ice cream shop near us that serves sweet corn ice cream! It is so yummy and unexpected!

    • Hi Jenna!
      It’s so unexpectedly delicious isn’t it? If people haven’t tried it they are missing out!
      Thank you!

      Beijos and Tchau!
      Marilyn Chudda

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

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Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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