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Before you jump to Corn Ice Cream recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons for this. Poor diet is one factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. There are more and more campaigns to try to get us to lead a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically believe that healthy diets demand much work and will significantly change the way they live and eat. Contrary to that information, people can change their eating habits for the better by carrying out some modest changes.
These sorts of changes are possible with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. It can also be beneficial for your skin as it is a great source of vitamin E. Even though you may already consume a great deal of fruits and vegetables, you may want to consider how fresh they are. Organic foods are a superb alternative and will reduce any possible exposure to harmful chemicals. If you can locate a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being picked at the right time.
Thus, it should be quite obvious that it’s easy to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to corn ice cream recipe. To make corn ice cream you need 4 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Corn Ice Cream:
- You need 1 Corn on the cob
- Use 200 ml A. Heavy cream
- Provide 2 A. Egg yolks
- You need 35 grams A. Granulated sugar
Steps to make Corn Ice Cream:
- Put some water in a small pan, add 1 tablespoon of salt (not listed in the ingredients) and start boiling the corn on the cob in cold water. When the water comes to a boil, leave the corn in for another 3 minutes, then drain.
- When the corn has cooled down enough to handle, scrape it shallowly with a knife. The part near the cob is sweet, so scrape it off with the back of the knife.
- Reserve about 20 kernels to use as decoration. Combine the rest of the scraped off corn with the A. ingredients and blend. Blend for about 2 minutes on and off so that the motor of your stick blender doesn't overheat and break.
- Freeze the mixture. Mix it up twice every 2 hours using a handheld mixer. Serve in bowls, decorated with the reserved corn kernels from Step 3.
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