Food bloggers love sharing recipes and I am no exception – I have made tons of recipes from other blogs and it’s a huge pleasure for me when people try the recipes I post here. It’s a great exchange and I feel lucky to be part of it.
What makes me even happier is being able to show my foreign readers a bit about the food we eat here in Brazil, or at least in the region I live. I once got an email from Marta - a lady from New Zealand - asking about my butternut squash compote. And a few months ago the compote was featured on Apartment Therapy – The Kitchn. Faith prepared the recipe, adding her own twist, and liked it!
I give you now a very Brazilian ice cream flavor – it’s common to use corn in sweet recipes here (remember my corn fudge?). I slightly adapted a recipe from Nestlé’s Brazilian website – a touch of cinnamon and the ice cream reminded me of curau.
Sweet corn ice cream
1 can (200g) corn kernels, drained and rinsed
1 ¼ cups (300ml) whole milk
1 can (395g) sweetened condensed milk
1 cup (240ml) heavy cream
¼ teaspoon ground cinnamon
pinch of salt
Place the kernels and milk in a blender and blend until smooth. Push mixture through a sieve and put it back in the blender. Add the sweetened condensed milk, heavy cream, cinnamon and salt and blend.
Pour into a metal/glass bowl, cover and refrigerate for at least 2 hours, then freeze in your ice cream maker according to the manufacturer’s instructions.
Transfer ice cream to an airtight container and put in the freezer until firm, at least 4 hours, before serving.