Bye bye Winter and hello Spring. Another cycle of Spring has come and gone … and that’s how long I’ve been writing for Burp! Time really passes so quickly. I remembered at the same time last year, I was (am) having a bad bad reaction to spring – what we call as hay fever. The non-stop sneezing, itchy red eyes and lack of sleep makes me look like I just came out from The Walking Dead – now, that’s a good look for Halloween, except that it’s not Halloween yet.
Spring also welcome lots of fresh spring produce. Even Bubbles had his curly apricot hair shortened Now, he looks like a mongrel, but I still love him lots and he’s still my BFF whenever I work at home. As for me, I need a fair bit of grooming myself. Winter has dragged me down down and down – so, it’s time for me to pick myself up 🙂
Do you love sweet corn? I do, in fact, I’m a sweet corn addict – everything about sweet corn, from savoury to sweet. There’s so much you can do with corn like corn soup, corn in a cup (love this), roasted corns with chillies (killer!), corn ice-cream and so many many more. Back in those days when I was still schooling in Malaysia, the sweet corn ice-cream was basically just an icy pole with corn that cost us only 50 cents but it was a hit!
I followed a recipe from food blog Ang Sarap because first of all, the ice cream looks deliciously good and the colour looks exactly as how I remembered it – yellow milky colour – just the way I like. Not surprisingly also, sweet corn ice-cream is as popular in Philippines as in Malaysia. Hahaha. Must be a South East Asian thingy. Strange? Definitely not, because once you’ve tried this flavour, you will sing Ooh La La and thank me!
Sweet Corn Ice-Cream (adapted from Ang Sarap)
Airtight container or bread tin wrapped with aluminium foil, chilled
1 1/2 cups whole milk
1 1/4 cups granulated sugar
2 cups heavy cream (>35% fat). For less creamy texture, go for light cream.
400g creamed corn
4 large egg yolks, lightly beaten
1. Combine milk, cream, sugar and creamed corn in a sauce pan. Gently heat the mixture and stir continuously until the sugar is completely dissolved. Turn the fire low once it reaches a nearly boiling point (when you see the ‘blurps’ happening in the mixture). Don’t let the mixture boil because it will burn the bottom part.
2. Place egg yolks in a mixing bowl. Slowly pour a cup of the heated milk mixture into the egg yolks while continuously whisking.
3. Then slowly pour the egg yolk mixture into the saucepan while in low heat. At the same time, continue to stir so it is throughly mixed. The mixture will thicken slightly and when the mixture sticks to the back of a spoon, it is time to turn off the heat.
4. Pour the mixture into a large bowl that is sitting in an ice bath – sit for about 20-30mins. Once the mixture has cool down, cover the bowl with glad wrap and transfer it to the fridge and leave it for at least 2-3 hours or until it’s completely chilled.
5. Hours later – Remove the chilled mixture from the fridge. Remove the ice-cream bowl from the freezer. Remember – only remove the ice-cream bowl from the freezer right before you churn the ice-cream. Power on the ice-cream maker and slowly pour the mixture into the ice-cream maker. Churn according to manufacturer’s instructions. Wait and watch 🙂
6. Once the ice-cream has reached a soft, ice-creamy texture (about 30 mins), stop and transfer it into a pre-chilled airtight container. Freeze for at least 3-4 hours before serving. If you prefer a firmer texture, freeze the ice-cream overnight.
Note: Don’t be discouraged if you don’t have an ice-cream maker. You can still make delicious home made ice-cream by following the steps here