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corn And Honey Pastel Ice 3 Cups Fresh Corn Kernels
1 Tablespoon Vegetable Oil
1 Cup Water
1/3 Cup Honey place The Corn And Oil In A Saucepan And Cook Over Medium Heat 4 Minutes, Stirring Constantly To Prevent The Corn From Browning. transfer The Corn To A Blender And Add The Water And Honey. Blend Until Very Smooth. Return The Mixture To The Saucepan And Bring It To A Boil. Reduce The Heat And Simmer, Uncovered, Stirring Frequently, About 15 Minutes, Until It Has A Thick, Porridge-like Consistency. freeze For At Least 6 Hours Or Place In An Ice Cream Maker And Follow The Manufacturer's Directions. note: You Can Achieve Pastel Colors By Using Dried Red Or Blue Corn. You Can Use Fresh White Corn And Add 2 Tablespoons Blue Cornmeal To The Saucepan For A Blue Ice, Or A Few Fresh Raspberries Or Strawberries For Red. |
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