How to Make Sweet Hot Indian Spiced Red Corn Ice Cream

by Kathy Gori

Homemade ice cream is fast and easy and one of the few desserts that almost no one can refuse.

Supplies

  • 2 Cups milk
  • 2 Cups whipping cream
  • ¾ Cups sugar
  • 2 ears fresh corn
  • 2 limes
  • 2 Pinches cardamom
  • 1 Teaspoon Kashmiri chili
  • 2 Teaspoons vanilla
  • 1 Pinch cinnamon
  • 1 Pinch sugar
  • salt to taste
  • Instructions

    Step 1

    Wash and shuck the whole ears of corn.

    Step 2

    Cut the ears in half.

    Step 3

    Roast them on a grill until they are soft and slightly charred.

    Step 4

    Cut the limes in half. Put the Kashmiri chili in a small bowl. Dip the halved limes into the chili.

    Step 5

    Rub the chili-coated limes on the ears of corn while squeezing to get the juice out.

    Step 6

    The corn should be coated in chili and lime juice.

    Step 7

    Sprinkle a bit of salt on the ears of corn.

    Step 8

    Cut the kernels off of the corn ears and place them in a bowl.

    Step 9

    Add two pinches of cardamom...

    Step 10

    ...a generous pinch of cinnamon and a couple of pinches of sugar, and a touch more salt. Stir everything together and check for taste.

    Step 11

    This is up to you as to how how or sweet or hot you want this. When it's seasoned to your satisfaction set it aside.

    Step 12

    Add the milk, cream, and sugar to a large bowl. Stir everything around until it's well mixed. Add in 2 tsps of vanilla.

    Step 13

    Pour everything into an ice cream machine.Churn for about 30 minutes.

    Step 14

    Scoop out the ice cream and put it into a freezer container and into the freezer for an hour or two to firm up.

    Step 15

    Then serve it up.

    Step 16

    Sweet, with a touch of heat and the wonderful flavors of cardamom and cinnamon.

    Step 17

    The red corn adds a faintly pink color to the ice cream, and the sweet hot chewy corn kernels are the perfect addition. This recipe of course will work with any color corn.