Two days ago, I ran a speed workout that will go down in the personal record books. And let me tell you, I love personal records.
Lately I’m more optimistic about school, my running career, and the future in general. If it weren’t for this blustery wind, my outlook might border on idealistic. Spring is in the air.
The grass is still a sickly brown, the trees still stand naked, and the northwestern breeze still brings a chill. But still. Spring is in the air.
Don’t you feel it? Like your blood is simmering, your legs are rather restless, your skin is drinking in the sunlight, your lungs are welcoming the lukewarm air? (Hopefully you’re not drowning in optimism at this point). I could stand outside forever in 70-degree weather. Well, until I get hungry.
Before you start calling me a “treehugger” and chucking rotten vegetables like a mad baseball pitcher, let’s talk ice cream. Easy now…put down the turnips.
For the past several days, I’ve been fixated on the idea of sweet corn ice cream. Bold and creamy with a full sweet corn flavor.
The challenge? Kickin’ it old school without an ice cream maker. Or a specific recipe.
But that’s never stopped me before.
After looking at a number of basic ice cream recipes, I threw some things into a pot, cooked the eggless base, chilled it thoroughly, added a combination of whipped and regular cream, put the mixture in the freezer, periodically took a handheld blender to it, and crossed my fingers. All that finger-crossing apparently paid off because the product is unequivocally spectacular.
Look at that silky mess dripping all over my hand. I wouldn’t risk frostbite for just any ice cream, ya’know.
Going the sans mixer route is certainly more time consuming, but if it can yield such delectable results, I may continue holding out on buying a mixer.
Besides, this ice cream is priceless, so in the end I come out ahead. At least, that’s what I keep telling myself. The true test will be the next time I find myself at Target. The lure of the kitchen appliance aisle may prove overwhelming…
Sweet Corn Ice Cream (eggless)
- 2-1/2 cups honey cornbread mix (I used Krusteaz brand)
- 1-1/2 cups whole milk
- 1-1/2 cups heavy whipping cream
- 1-1/4 cups granulated sugar, divided
- 1 can (14.75 ounces) sweet corn cream style*
- Place a non-stick metal bread pan in the freezer.
- Whisk together cornbread mix, whole milk, creamed sweet corn, and 3/4 cup sugar in a large pot over medium high heat. Heat, whisking continuously, until mixture is noticeably thickened. Remove from heat, pour into a large bowl, and cover with plastic wrap. Refrigerate mixture overnight.
- Whip 3/4 cup heavy whipping cream to soft peaks, gradually adding remaining 1/2 cup sugar. Fold whipped cream into chilled corn mixture. Fold in remaining 3/4 cup heavy whipping cream.
- Pour ice cream mixture into frozen bread pan. Place in freezer atop a bed of ice cubes.
- Every 30-45 minutes, thoroughly break up forming ice crystals with a handheld/immersion blender. Return ice cream to fridge and continue process until ice cream is too hard to blend.
- Freeze 3-4 hours for soft-serve consistency, or 6+ hours for harder consistency. Store tightly covered with plastic wrap.
*Note: For flavor purposes, it is virtually imperative to use sweet corn, not regular corn.