Recipe - Fresh Corn Ice Cream With Almond Lace Cookie Fan

3 cup Fresh Sweet Corn; scraped
from cob*
4 cup Half And Half
1 ThreeInch Vanilla Bean
8 Egg Yolks
One half cup Sugar
One half cup Light Honey
1 teaspoon Lemon Zest; finely grated
1 teaspoon Serrano Chile; finely minced
seeded

GARNISH
Mint Sprigs
Almond Lace Cookie Fan
(Recipe Follows).

ALMOND LACE COOKIES
Butter and flour for the
baking sheets
Three fourths cup Ground almonds (do this in a
food processor)
One half cup Sugar
One half cup (1 stick) unsalted butter,
softened
1 tablespoon Allpurpose flour
2 tablespoon Milk
1 teaspoon Grated orange zest

NOTE: *cobs reserved and broken into 3inch lengths

Combine corn and 1 cup half and half in a blender or food processor and
process in short bursts to finely chop corn. Add corn mixture to a saucepan
along with remaining cream, corn cobs and vanilla bean. Bring to a simmer
over moderate heat.

While corn mixture is heating, beat together the egg yolks, sugar, honey,
zest and chile in a bowl until well combined. Remove and discard cobs from
corncream mixture and whisk mixture into egg yolk mixture in a slow steady
stream. Remove vanilla bean, split it and scrape seeds into mixture. (Rinse
vanilla bean and use to flavor sugar if desired!).

Return mixture to pan and cook custard over low heat, stirring constantly,
until it just begins to thicken (approximately 180 degrees). Be careful not
to boil or eggs will curdle. Strain through a fine mesh sieve, chill and
then freeze in an ice cream freezer according to manufacturer's directions.

Yield: 1 quart

Serve in chilled bowls with mint sprigs and Almond Lace Cookies, if
desired.

Almond Lace Cookies: Preheat the oven to 350 degrees. Lightly butter and
flour at least 2 baking sheets. Place sheets in refrigerator for at least
10 minutes.

In a large saute pan, combine the remaining ingredients. Stir over low heat
with a wooden spoon until the butter melts and the ingredients are well
mixed. Remove from the heat.

Place heaping teaspoons of the batter, about 5 inches apart on the prepared
chilled sheets (the batter will spread during baking). Bake for 8 to 10
minutes or until evenly browned. Turn sheets half way through baking.
Remove from the oven. Using a wide spatula, remove the cookies from the
baking sheet and immediately shape as desired, into tightly rolled
cigarettes, or allow to cool and serve flat.

Yield: 1620 cookies

Store in airtight containers for 2 days or in freezer for up to a month.
Recipe By : COOKING RIGHT SHOW #CR9737

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 06:43:05 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : show: 10/2