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Name: Fresh Corn Ice Cream with Almond Lace Cookie Fan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Lemon Zest; finely grated; 3 c Fresh Sweet Corn; scraped; 1/2 c Sugar; 1/2 c Light Honey; 1/2 c (1 stick) unsalted butter,; 1/2 c Sugar; 1 ts Grated orange zest; 1 tb All-purpose flour; 2 tb milk; 1 Three-Inch Vanilla Bean; Mint Sprigs; 8 Egg yolks; Butter and flour for the; 3/4 c Ground almonds (do this in a; 4 c Half and half; Almond Lace Cookie Fan; 1 ts Serrano Chile; finely minced

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INGREDIENTS

1 ts Lemon Zest; finely grated
GARNISH
3 c Fresh Sweet Corn; scraped
1/2 c Sugar
ALMOND LACE COOKIES
1/2 c Light Honey
1/2 c (1 stick) unsalted butter,
1/2 c Sugar
1 ts Grated orange zest
1 tb All-purpose flour
2 tb milk
1 Three-Inch Vanilla Bean
Mint Sprigs
8 Egg yolks
Butter and flour for the
3/4 c Ground almonds (do this in a
4 c Half and half
Almond Lace Cookie Fan
1 ts Serrano Chile; finely minced

Servings

INSTRUCTIONS

NOTE: *cobs reserved and broken into 3-inch lengths Combine corn and 1 cup half and half in a blender or food processor and process in short bursts to finely chop corn. Add corn mixture to a saucepan along with remaining cream, corn cobs and vanilla bean. Bring to a simmer over moderate heat. While corn mixture is heating, beat together the egg yolks, sugar, honey, zest and chile in a bowl until well combined. Remove and discard cobs from corn-cream mixture and whisk mixture into egg yolk mixture in a slow steady stream. Remove vanilla bean, split it and scrape seeds into mixture. (Rinse vanilla bean and use to flavor sugar if desired!). Return mixture to pan and cook custard over low heat, stirring constantly, until it just begins to thicken (approximately 180 degrees). Be careful not to boil or eggs will curdle. Strain through a fine mesh sieve, chill and then freeze in an ice cream freezer according to manufacturers directions. Yield: 1 quart Serve in chilled bowls with mint sprigs and Almond Lace Cookies, if desired. Almond Lace Cookies: Preheat the oven to 350 degrees. Lightly butter and flour at least 2 baking sheets. Place sheets in refrigerator for at least 10 minutes. In a large saute pan, combine the remaining ingredients. Stir over low heat with a wooden spoon until the butter melts and the ingredients are well mixed. Remove from the heat. Place heaping teaspoons of the batter, about 5 inches apart on the prepared chilled sheets (the batter will spread during baking). Bake for 8 to 10 minutes or until evenly browned. Turn sheets half way through baking. Remove from the oven. Using a wide spatula, remove the cookies from the baking sheet and immediately shape as desired, into tightly rolled cigarettes, or allow to cool and serve flat. Yield: 16-20 cookies Store in airtight containers for 2 days or in freezer for up to a month. Recipe By : COOKING RIGHT SHOW #CR9737 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 06:43:05 -0400 From: Bill Spalding NOTES : show: 10/2

NOTES

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Fresh Corn Ice Cream with Almond Lace Cookie Fan

1 ts Lemon Zest; finely grated
 GARNISH
3 c Fresh Sweet Corn; scraped
1/2 c Sugar
 ALMOND LACE COOKIES
1/2 c Light Honey
1/2 c (1 stick) unsalted butter,
1/2 c Sugar
1 ts Grated orange zest
1 tb All-purpose flour
2 tb milk
1 Three-Inch Vanilla Bean
 Mint Sprigs
8 Egg yolks
 Butter and flour for the
3/4 c Ground almonds (do this in a
4 c Half and half
 Almond Lace Cookie Fan
1 ts Serrano Chile; finely minced

NOTE:  *cobs reserved and broken into 3-inch lengths    Combine corn and 1 cup half and half in a blender or food processor and  process in short bursts to finely chop corn. Add corn mixture to a saucepan  along with remaining cream, corn cobs and vanilla bean. Bring to a simmer  over moderate heat.    While corn mixture is heating, beat together the egg yolks, sugar, honey,  zest and chile in a bowl until well combined. Remove and discard cobs from  corn-cream mixture and whisk mixture into egg yolk mixture in a slow steady  stream. Remove vanilla bean, split it and scrape seeds into mixture. (Rinse  vanilla bean and use to flavor sugar if desired!).    Return mixture to pan and cook custard over low heat, stirring constantly,  until it just begins to thicken (approximately 180 degrees). Be careful not  to boil or eggs will curdle. Strain through a fine mesh sieve, chill and  then freeze in an ice cream freezer according to manufacturers directions.    Yield: 1 quart    Serve in chilled bowls with mint sprigs and Almond Lace Cookies, if  desired.    Almond Lace Cookies: Preheat the oven to 350 degrees. Lightly butter and  flour at least 2 baking sheets. Place sheets in refrigerator for at least       10    minutes.    In a large saute pan, combine the remaining ingredients. Stir over low heat  with a wooden spoon until the butter melts and the ingredients are well  mixed. Remove from the heat.    Place heaping teaspoons of the batter, about 5 inches apart on the prepared  chilled sheets (the batter will spread during baking). Bake for 8 to 10  minutes or until evenly browned. Turn sheets half way through baking.  Remove from the oven. Using a wide spatula, remove the cookies from the  baking sheet and immediately shape as desired, into tightly rolled  cigarettes, or allow to cool and serve flat.    Yield: 16-20 cookies    Store in airtight containers for 2 days or in freezer for up to a month.  Recipe By     : COOKING RIGHT SHOW #CR9737    Posted to EAT-L Digest 24 October 96    Date:    Fri, 25 Oct 1996 06:43:05 -0400    From:    Bill Spalding <billspa@ICANECT.NET>    NOTES : show: 10/2

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Nutrition

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Serving Size: 1 Serving (3869g)
Recipe Makes: 1 Servings

Calories: 8832
Calories from Fat: 4605 (52%)

Amt Per Serving		% DV

	Total Fat 511.6g	682 %
	Saturated Fat 242.6g	1213 %
	Monounsaturated Fat 192.1g
	Polyunsanturated Fat 54g
Cholesterol 14142.8mg		4352 %
Sodium 1425.1mg		49 %
Potassium 3827.4mg		101 %
Total Carbohydrate 867.3g		255 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 866.5g
Protein 231.4g		331 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8832

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