Cooking Recipe : Sweet Corn Ice Cream with Sliced Peaches
6:45 AM
- 5 egg yolk
- 1 can Del Monte cream corn
- ½ cup sugar
- 1 pinch of salt
- 1 litre cooking cream
- 1 tablespoon vanilla essence
- Scoops of dry ice
- 1 can Del Monte halved peaches (remove the syrup)
- 2 tablespoons brown sugar
- A few mint leaves
- In a pot, fill up approx. 600ml of water, cover with a heatproof mixing bowl and bring it to a boil.
- On the mixing bowl, put in the egg yolks and start whisking until it turns nice and pale, creamy texture.
- Remove the mixing bowl from the pot and add in the cream corn and salt, set aside.
- Process dry ice into powder.
- Set mixture in a stand mixer, whisk slowly while adding dry ice powder to churn the ice cream.
- Once the mixture is set in paste form, remove from the mixer and keep it in the freezer or about 20 minutes.
- Sprinkle brown sugar on halved peaches, torch the peaches lightly.
- Scoop out about 4-5 scoops of ice cream and garnish with mint leaves.
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