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Ricotta & Corn Ice-Cream Sandwiches

This mouthwatering warm-weather treat is a delicious take on the classic ice-cream sandwich.

Ricotta & Corn Ice-Cream Sandwiches

Makes 12

3 corn cobs, kernels removed

500ml full cream milk
¼ cup light agave nectar 

5 large egg yolks
2 cups full cream ricotta
24 syrup waffle biscuits

Place corn and milk in a saucepan over medium heat. Heat until mixture nearly comes to the boil. Reduce heat to low and simmer, covered, for 30 minutes or until very tender.

Using a stick blender, blend corn mixture until smooth. Whisk agave with egg yolks in a large bowl, slowly adding 1 cup of the corn mixture, whisking until combined. Return egg mixture to saucepan.

Cook over low-medium heat for 4-5 minutes or until mixture thickens and coats the back of a wooden spoon.

Strain corn mixture through a fine sieve into a bowl. Discard solids, cover the custard with plastic wrap and refrigerate for at least 6 hours or until very cold.

Place chilled mixture in a blender with ricotta and blend until smooth.

Transfer to an ice-cream machine and churn following the manufacturer’s instructions. Transfer the mixture into a freezable container; freeze until required. Scoop ice-cream into balls and sandwich between biscuits.

Serve immediately

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