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Unfortunately — and I really hate to say this — summer is coming to a close. We have just about three weeks left, and then September is upon us and, before we know it, it’s 30 degrees outside and the heat is turned up all the way in our apartments. But let’s not focus on the future; let’s talk about now. It’s still August, and the weather is still warm and sticky, which calls for a cool and delicious recipe, right? Right.
What are two types of food that scream summer? Actually, don’t answer that; we’d be here all day. To some people, summer is crabs on the Chesapeake Bay. To others, it’s a juicy hamburger in the backyard. And for some, it’s ballpark nachos. But we should all be able to agree on one thing: corn and ice cream are summer foods. So, what better way to end the summer than with a recipe that combines these warm-weather treats?
Myrecipes.com has a recipe for sweet corn ice cream that’s sure to blow your mind. Here’s what you’ll need:
- 4 ears shucked corn
- 3 cups 2% reduced-fat milk, divided
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 cup half-and-half
- 6 large egg yolks
Check out the full recipe here, and enjoy the last days of summer the right way.
I just realized I’ve only had corn on the cob once this summer. That’s gotta change. Starting with ice cream.
I don’t like corn, but anything with milk and sugar would probably be tasty, ha!