>> Sunday, April 25, 2010
On a sunny Sunday morning, I just love being woken up by the sound of kids running around the park opposite my house. I'm a morning person. Have to grab a good breakfast to start a day, like every other day.
That's when I started wondering why it had always been a Malaysian thing to have sweet corn ice-cream. I don't see it in Haagen-Daz nor Baskin Robbins.
Actually, I would consider it as a gelato cause there is no cream in it. Fresh cream can be added if desired but the cream of corn had done it's job so it was needn't to add any cream, for me.
It was creamy enough. No eggs, no cream, such a guilt free treat on a sunday like this!
Sweet Corn Gelato (or Ice Cream)
(modified from David Lebovitz, makes about 3cups)
2 cups full cream milk/whole milk
2 heaping Tbsp caster sugar
2 Tbsp (16g) cornstarch
300g cream of corn (can add more)Method:Make a slurry by mixing cornstarch with 1/4cup of milk, mix until smooth.
Heat up the rest of the milk and sugar in a saucepan.
When it almost starts to boil, stir in cornstarch mixture. Cook at gentle simmer for 3mins, stirring constantly.
Remove from heat, scrape into bowl and chill overnight.
Fold in cream of corn and churn gelato in ice cream machine according to the manufacturer's instruction.