05 July 2009

Annie Bell's Vegetable Book

Annie Bell is one of my favorite cooks. She wrote Living and Eating with architect John Pawson.

Annie Bell's Vegetable Book is one of her harder books to find. It is the kind of book that makes even the most ardent carnivore (like me) want to run out and be a big old vegetarian.

Here is a recipe that Bell got from Sirio Maccioni of Le Cirque. Ironically, she says this is recipe she would not have tried on her own.

Since it is summer, and I love ice cream, I thought you would enjoy this recipe. I am all for making interesting types of ice cream. While I do love chocolate and vanilla, there are just too many possibilities out there. Try our Pimm’s Cup Ice Cream on the Lucindaville Blog. And then try this. Make some Sweet Cornbread Madelines with Thyme to serve as a side.

This ice cream is not made with a custard, so remember to eat it right away – like that would be a problem.

Corn and Vanilla Ice-cream

10 oz raw corn kernels 91 1/2 –2 cobs)
8 fl oz milk
4 1/2 oz caster sugar
12 fl oz double cream
seeds of 1 vanilla pod
2 medium eggs, whisked
1 tablespoon Cointreau

The corn kernels should be freshly stripped from the cob, by holding the cob upright on the chopping board ans cutting down with a large, sharp knife. Place these in a small saucepan with the milk and sugar, bring to the boil, cover and simmer over a low heat for 15 minutes. Puree and pass through a sieve into a bowl.
Whisk the corn puree with the cream, vanilla seeds, eggs, and Cointreau and pass through a sieve. Freeze in your ice-cream maker according to the manufacture’s instructions. Remove to a bowl, cover and freeze.

Nothing says summer like ice cream and sweet corn. Mix them together and it's summer heaven.

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