Sweet Corn Ice Cream with Sliced Peaches
Sweet Corn Ice Cream with Sliced Peaches
Try this dessert recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Freezing
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 1 - 2 servings
  • 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
  1. In a pot, fill up approx. 600ml of water, cover with a heatproof mixing bowl and bring it to a boil.
  2. On the mixing bowl, put in the egg yolks and start whisking until it turns nice and pale, creamy texture.
  3. Remove the mixing bowl from the pot and add in the cream corn and salt, set aside.
  4. Process dry ice into powder.
  5. Set mixture in a stand mixer, whisk slowly while adding dry ice powder to churn the ice cream.
  6. Once the mixture is set in paste form, remove from the mixer and keep it in the freezer or about 20 minutes.
  7. Sprinkle brown sugar on halved peaches, torch the peaches lightly.
  8. Scoop out about 4-5 scoops of ice cream and garnish with mint leaves.

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