#uniqueicecream

For a tasty and unique treat, try Sweet Corn Ice Cream. It has the natural sweetness of corn and the smooth, creamy texture of ice cream. Filipino flavors are added to this frozen dessert with a touch of Ang Sarap in this recipe.

Ingredients: 2 cups sweet corn kernels. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1/4 teaspoon salt. 1 teaspoon vanilla extract.

Instructions: Using a blender, blend sweet corn kernels and 1/2 cup of whole milk together until the mixture is smooth. Put the rest of the milk, heavy cream, sugar, and salt in a saucepan. Warm it up over medium-low heat until it just starts to boil. Whisk the egg yolks in a different bowl until they are smooth. Pour the hot milk mixture into the egg yolks slowly while whisking the eggs all the time. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon. To get rid of any lumps, strain the mixture into a clean bowl through a fine mesh sieve. The pureed corn mixture and vanilla extract should be mixed in well. Put the bowl lid on top of the mixture and put it in the fridge for at least 4 hours or overnight. Once the mixture is cold, use an ice cream maker and follow the directions on the box until it has the consistency of soft serve. Put the ice cream in a container that can go in the freezer. Freeze for at least 4 hours, or until it's firm, before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

This ice cream is one of a kind and hard to resist. It has the rich, nutty flavor of black sesame and the creamy sweetness of dark milk chocolate.

Ingredients: 1 cup black sesame seeds. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 4 ounces dark milk chocolate, chopped into small chips.

Instructions: Toast black sesame seeds in a dry skillet over medium heat until fragrant, about 5 minutes. Let cool completely. In a blender, grind the toasted sesame seeds until finely ground, about 1 minute. In a saucepan, combine ground sesame seeds, heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly until sugar is dissolved and mixture is hot but not boiling. Remove from heat and let steep for 30 minutes. Strain mixture through a fine-mesh sieve into a clean bowl, pressing on solids to extract as much liquid as possible. Discard solids. Cover bowl and refrigerate until well chilled, preferably overnight. Churn the chilled mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add chopped dark milk chocolate. Transfer churned ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 20 minutes

Because our product is made fresh-right in each store, available flavors and menu items vary by region and location.