Sweet Corn Ice Cream

Are you looking for something new and extraordinary to impress your beloved people? Here is our recipe suggestion for  Sweet Corn Ice Cream!

Ice Cream Journal, 2009

Ingredients:

1/2 teaspoon of unflavored gelatin

1 tablespoon of water

2 cups of corn kernels

2 cups of low-fat milk

1 14-ounce can nonfat sweetened condensed milk

3 large egg yolks

 1 cup of buttermilk

 

How to make?

1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

2. Combine corn and milk in a large saucepan. Heat over medium heat until steaming. Whisk condensed milk and egg yolks in a large bowl until combined. Gradually pour the hot milk and corn into the egg yolk mixture, whisking until blended. Return the mixture to the pan

and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not boil.

3. Remove from heat and, using an immersion blender, puree the custard. Strain the custard through a fine-mesh sieve into a clean large bowl; press on the solids to extract the liquid. Whisk the gelatin into the custard until melted. Whisk in buttermilk. Transfer to the refrigerator until chilled, at least 2 1/2 hours and up to 1 day.

4. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.

Bon appetite!

Baba Ganoush

Fancy something exotic and different.. maybe something tasty from the Middle East? Why don’t you try our suggestion for Baba Ganoush, recommended by Kamelia Petrova?

Food, 2003

Ingredients:

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

How to make?

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

How to cook sidepork – the Swedish way!

Here’s a recommendation from us! If not for the amusing recipe, it’s worth to see the video for the incredible style of cooking.. Well, better see for yourselves!