@lilalife68: Balo sao vàng dễ thương #lila #22etm #weebuild

Lila Daily
Lila Daily
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Wednesday 16 September 2026 02:52:20 GMT
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sweet corn ice cream with salted cornflake crunch!!! 🌽  This only took me 1 year to commit to making this partially because I am a perfectionist with decision paralysis and partially cause I have an unyielding desire to be original and I am currently working on both of these things in therapy hahahah RECIPE!! 4 ears of corn, kernels cut off the cobs  2 cups heavy cream  1 cup whole Milk 2/3 cup Sugar, divided  1/2 tsp Kosher salt  5 egg yolks  1/2 tbsp Vanilla bean paste  Add the milk, cream, 1/3 cup sugar, salt, corn kernels and corn cobs to a medium to large sauce pan  Bring to a light simmer (don’t boil!)  Remove from heat, let cool and then cover and let steep for at least 3 hours to overnight in the fridge, (I steeped mine for 6 hours)  After steeping, discard the cobs and blend the mixture in a high powered blender until as smooth as possible  Strain into a fine mesh sieve and use a spatula to press and get as much liquid as you can from it!  Add back to the sauce pan and gently warm the strained mixture over low heat until just warm  In a separate bowl, whisk together the egg yolks and 1/3 cup sugar until combined and smooth and lighter/paler in color  Slowly whisk in 1 cup of the warmed strained corn cream into the eggs whisking constantly (you are tempering the eggs so that they don’t scramble!) whisk the yolk mixture back in with the rest of the corn cream base and cook over medium low heat until thickened slightly, it should be able to coat the back of a spoon  Remove from heat, stir in the vanilla bean paste. (You can strain it one more time if you are worried about any clumps but I chose not to, mine looked very smooth!) Chill overnight and prepare/freeze your ice cream machine  Pour the base into your chilled ice cream machine and churn for 25 min (or according to your machines instructions)  At this point, it will be soft serve consistency and you can serve immediately, or, transfer into a freezer-safe container, pop into the freezer for another 4-6 hours and then scoop and serve!  Top with the cornflake crunch and a little drizzle of olive oil if that’s your jam and enjoy!!   Cornflake crunch- 3 cups cornflakes 1 tbsp milk powder (optional)  1/2 tsp kosher salt or sea salt 80 grams (1/3 cup) Melted butter 2 tbsp Honey  Preheat oven to 350 F Mix everything together in a bowl until combined and coated, spread out on a baking sheet and bake until golden brown  Remove and let cool before using  Store in an airtight container #corn #icecream #Summer #crunchy #summerrecipes
sweet corn ice cream with salted cornflake crunch!!! 🌽 This only took me 1 year to commit to making this partially because I am a perfectionist with decision paralysis and partially cause I have an unyielding desire to be original and I am currently working on both of these things in therapy hahahah RECIPE!! 4 ears of corn, kernels cut off the cobs 2 cups heavy cream 1 cup whole Milk 2/3 cup Sugar, divided 1/2 tsp Kosher salt 5 egg yolks 1/2 tbsp Vanilla bean paste Add the milk, cream, 1/3 cup sugar, salt, corn kernels and corn cobs to a medium to large sauce pan Bring to a light simmer (don’t boil!) Remove from heat, let cool and then cover and let steep for at least 3 hours to overnight in the fridge, (I steeped mine for 6 hours) After steeping, discard the cobs and blend the mixture in a high powered blender until as smooth as possible Strain into a fine mesh sieve and use a spatula to press and get as much liquid as you can from it! Add back to the sauce pan and gently warm the strained mixture over low heat until just warm In a separate bowl, whisk together the egg yolks and 1/3 cup sugar until combined and smooth and lighter/paler in color Slowly whisk in 1 cup of the warmed strained corn cream into the eggs whisking constantly (you are tempering the eggs so that they don’t scramble!) whisk the yolk mixture back in with the rest of the corn cream base and cook over medium low heat until thickened slightly, it should be able to coat the back of a spoon Remove from heat, stir in the vanilla bean paste. (You can strain it one more time if you are worried about any clumps but I chose not to, mine looked very smooth!) Chill overnight and prepare/freeze your ice cream machine Pour the base into your chilled ice cream machine and churn for 25 min (or according to your machines instructions) At this point, it will be soft serve consistency and you can serve immediately, or, transfer into a freezer-safe container, pop into the freezer for another 4-6 hours and then scoop and serve! Top with the cornflake crunch and a little drizzle of olive oil if that’s your jam and enjoy!! Cornflake crunch- 3 cups cornflakes 1 tbsp milk powder (optional) 1/2 tsp kosher salt or sea salt 80 grams (1/3 cup) Melted butter 2 tbsp Honey Preheat oven to 350 F Mix everything together in a bowl until combined and coated, spread out on a baking sheet and bake until golden brown Remove and let cool before using Store in an airtight container #corn #icecream #Summer #crunchy #summerrecipes

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