Corn-icecream with cardamom – unusual but good!

In the last few days the weather shower that summer is finally coming, which made everyone crave for something fresh. Recently I made an avocado ice cream  with coconut milk and I liked it. I wanted to try something new and looked for something I could use in the larder. I found a can of corn and thought I’d make an ice cream with it. It wasn’t completely new to me, my sister-in-law from Singapore let me taste it a few years ago. In Singapore you can find some very special ice cream flavours at every corner like for example durian, taro, matcha and others that are completely unknown to us. (To be honest, I didn’t taste the durian ice cream because I don’t like it as a fruit at all.)

I have to say I was very satisfied with the result of my corn-icecream. It’s a bit unusual for our palate, but refreshingly different. And the cardamom, of course, gives it that certain something. For the brave among you, here’s the recipe.

Corn-icecream with cardamom

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings 7 dl

Ingredients

  

• 300 g corn grains either from the tin drained and washed or cut off from the fresh cobs after boiling them for 5-10 min
• 5 dl coconut milk
• 100 g sugar
• 1 lime juice only
• Cardamom fresh from the mill

Instructions

 

• Puree the corn grains, coconut milk, sugar and lime juice, then pass through a sieve. Either ice the mixture in the ice-cream maker or put it in a container in the freezer and stir every half hour with a fork.

Notes

It tastes best when it's not completely frozen yet.
Serve with as much freshly ground cardamom as you like- very refreshing!