Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
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.
