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Title: Corn & Honey Pastel Ice
Categories: Amerind Icecream
Yield: 6 Servings
| 3 | c | Fresh corn kernels |
| 1 | tb | Vegetable oil |
| 1 | c | Water |
| 1/3 | c | 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 het and simmer, uncovered, stirring frequently, about 15 minutes, until it has a thick, porridgelike consistency.
Freeze for at least 6 hours or place in an ice cream maker and follow the manufacturer's directions. ******************************
Southwest Indians achieve pastel colors by using dried red or blue corn. You can use fresh white corn and add 2 tablespoons blue cornbeal to the saucepan for a blue ice, or a few fresh raspberries or strawberries for red.
From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott
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