This week’s ingredient is corn. My husband suggested corn after eating the sweet corn ice cream at Glace.
I waited to feature corn until it was in season in my area. I bought fresh sweet corn, the Ambrosia variety, from the Davis Farm near Lexington, Missouri. A friend of theirs grows corn in the Missouri River Valley, just above the area that is flooded right now. Ambrosia sweet corn is also called Peaches & Cream. It’s a bi-color corn and has a very sugar-y flavor, perfect for use in a Sweet! You can find the Davis’ at the Briarcliff Farmer’s Market under the red tent. This week they had beautiful peaches and blueberries, too.
This week’s Sweet requires two recipes. The first is for Broinhas, a traditional Brazilian corn cookie. My variation on this cookie is not overly sweet and has a shortbread texture. I made these larger than the traditional size to make them work in an ice cream sandwich. This cookie is a perfect compliment to fresh fruit and cream or to be eaten with ice cream. The second recipe is a non-dairy sweet corn ice cream. It, too, is mildly sweet and has a creamy aftertaste like ‘real’ ice cream. The ice cream and Broinhas paired made a terrific hot day dessert!
Broinhas (Brazilian corn cookies)
(Makes 10 large cookies)
1/2 cup (1 stick) Earth Balance Vegan Butter-y Stick
1/4 cup demerara sugar plus additional for topping (refined sugar may be used)
1 cup gluten-free cornflour (not cornmeal)
1 cup cornstarch
1 t. baking powder
1/3 c. finely shredded unsweetened coconut
Preheat oven to 350 degrees. Line large baking sheet with Silpat or parchment paper.
In bowl of stand mixer, combine Earth Balance butter, egg and demerara. Mix until well combined, 2 to 3 minutes.
In a second bowl, combine cornflour, cornstarch, baking powder and coconut. Add to bowl of stand mixer, mixing until just combined.
Divide dough into 10 equal balls. Place on baking sheet and flatten with the palm of your hand, then press with a fork. Sprinkle with a bit of demerara sugar.
Bake at 350 for 12 to 15 minutes, until a light browning occurs. Cool on a rack.
Sweet Corn Ice Cream
(Makes more than you will need for 5 ice cream sandwiches)
1 3/4 cup raw cashews, soaked in water for a minimum of 3 hours, I prefer overnight
2 3/4 cups fresh sweet corn, cut from ears and divided (2 cups and 3/4 cup)
1/2 cup full fat coconut milk
1/2 cup water
1 T. vanilla bean paste
1/3 cup agave nectar
pinch of sea salt
Soak cashews then drain water. Place cashews, 2 cups of sweet corn, coconut milk, water, vanilla bean paste, agave nectar and salt in blender. Blend until a very smooth mixture is achieved. Soaking the cashews longer will help reach a smooth texture more easily.
Once blended, transfer to the bowl of your preferred ice cream maker. I use the KitchenAid stand mixer attachment. Add the remaining 3/4 cup of corn, whole kernels. Start the ice cream maker, follow manufacturer’s instructions. In the KitchenAid bowl, it took approximately 25 minutes. This makes a soft serve ice cream texture. For making ice cream sandwiches, I froze it overnight to firm up a bit more.
To asssemble ice cream sandwiches, place one cookie on a flat surface, top with a scoop of ice cream and a second cookie. Gently press down. I wrapped extras in plastic wrap and stored them in the freezer.