Why is this dessert going nowhere? I love this dessert. It’s a tasty refreshing and interesting treat. I love this. I love it almost as much as some other complete flops I’ve created. We all know what a float is; a frothy icy treat, simply ice cream and soda. It’s just got a little twist, a little refreshing surprise. It’s blackberries, and corn. That’s right I said fucking corn. Sweet corn ice cream to be exact, I learned it from a recent mentor. It pairs great with the blackberries, the little corpuscles bursting and adding their juice. Corn and berries, who new? So yeah you plop some of the corn ice cream in a frosty glass, cover it with fresh blackberries and homemade blackberry syrup, cover it with club soda or sprite, and Robert’s your father’s brother. I garnish with caramel corn and white chocolate polenta cookies. A good stir with a long spoon will froth it up and blend the flavors. It’s not rocket scientist, it’s just good. I thing people get turned off by corn in ice cream. People want one flavor: vanilla. I bet if I changed the ice cream to that specky pod I’d have a frenzy on my hands. Maybe next week.
Sweet Corn Ice Cream
Liz Falkner featured a Cherries and Corn dessert on her book… Yours sounds like a very fn good idea. But people someties are like that…
@Roberto N.- Thanks for reading! Yeah, Falkner has some good flavor combos; I bet she runs into a lot of new flavor haters, too.
we also make a sweet corn ice cream and it’s awesome! people are a little freaked out by it. We used to pair it with peaches. I would love to try ur float…it looks great and probably tastes even better!
@Bree- sadly, it’s still going nowhere. We did fifty or so covers tonight and sold zero…WTF? Corn Ice cream is good. Let’s put bacon in that!!
ohhh, i’ve been looking for a way to use the corn ice cream in our southwest restuarant…maybe your bacon cornbread, corn ice cream and …..something else….:o)
P.S. how do you make your caramel corn??? i make mine like a peanut brittle, with baking soda. then toss with popcorn. comes out really crunchy, but also comes out in big chunks that you have to break up. yours looks good!
@Bree- I use a pretty simple recipe, which works great for popcorn and any kind of nut:
1 1/4 Cups brown sugar
3/4 Cup butter
1/3 Cup honey (or corn syrup)
pinch of salt
1 1/2 bags of microwave popcorn.
1. Pop the popcorn and set aside. You can eat half a bag while you cook.
2.Combine first 4 ingredients and bring to a boil.
3.Toss nuts in syrup and spread on silpat
4.Bake in a low (200 F) for at least 2 hours, until crunchy. Stir every 30 minutes during baking.
sounds good! i’ll have to give it a try
so i made ur caramel corn tonight….awesome! one question for you though….how long will it hold? we got a ton of rain tonight and i’m afraid it’ll be all sticky when i go back in tomorrow. i need it to hold about 3-4 days without getting tacky. thanks for the great recipe! we added pumpkin seeds and cinnamon to ours and it turned out really yummy. made me sick because i ate so much!
@ Bree- If you keep it in an airtight container, you should get about a week out of it. I’ve never had a problem with it getting sticky, just stale.