Mexican Ice Cream by Fany Gerson
Author:Fany Gerson
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-06-12T16:00:00+00:00
WHITE CORN ICE CREAM
NIEVE DE ELOTE
Corn is at the heart of Mexican cuisine and is used in all sorts of savory and sweet preparations. In Mexico, white corn is the one used most commonly for ice cream, but the variety used isn’t sweet like the corn sold in grocery stores in the United States. You can occasionally find it frozen or in farmers’ markets. However, if you can only find sweet corn, you can definitely use it, but reduce the sugar to ⅔ cup and use only 1 tablespoon of corn syrup.
This ice cream has a lot of texture and deep corn flavor. Try it with a bit of salted chile on top the way they do in many places.
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