Welcome Friends welcome back to the
kitchen so this past July Julie and I
flew down to Mexico City and we met up
with a bunch of our viewers um in Mexico
City
and we ate a lot of food in Mexico City
then we and we did a cooking class in
Mexico City as well and then we flew
down to Oaxaca where we did another
cooking class and again ate a lot of
food
and so I've got all the recipes that we
made at these cooking classes we got
together we cooked as a group
and then we ate what we cooked it was a
really good time and I'm eventually
going to go through most of the recipes
I thought I'd start off with something
easy and that is a sweet corn ice cream
so I shook three pieces of corn
um
but I think two cups of corn will be
fine for the ice cream I've got one for
my lunch now I'm starting with this ice
cream
mostly because it's the easiest recipe
for me to start with
and it was also maybe the hardest recipe
for me to start with because
everyone agreed that we when we were
sitting at the table eating it everyone
agreed that the flavor was fantastic
but the texture wasn't quite right it
was it was gritty it was filled with ice
crystals and it had a lot of gritty
texture from the corn that was left in
the ice cream
and so I've been working on
changing it a little bit it was also an
ice cream that was done in an ice cream
maker and I know that not everybody has
an ice cream maker so I thought I'd redo
it also as a no Churn ice cream
just so that more people would have an
opportunity to to give it a go and try
it so I'm going to take those two cobs
of corn I'm going to put them in this
little pot
I'm going to get one cup of milk so
we'll measure that out
there we go
I'm going to pour that milk in with the
corn
and I've got this on a medium low heat
foreign
the milk and the corn together for 15
10 15 minutes let's say
so the idea is we want to cook the corn
we want the corn to start to break down
and Infuse the milk with the corn flavor
now the trip I really like the trip
um
everyone we met was fantastic and I'm
going to Overlay while I'm talking here
some of the of the views of what we saw
we got to cook some really great food we
got to go to some fantastic places to
eat really great food met a lot of
really great people while we were there
um
and the cooking classes were were really
special to me because we all got to
engage with food and then sit down and
share the meal together and and really
share ideas and and our food experiences
of a lifetime
and even though my face is swollen in in
parts of these videos because I had an
emergency tooth extraction part way
through in Oaxaca
uh I had a really good time and I hope
that everybody that was on the trip with
us had a really good time as well and
I'm looking forward to doing more of
these Trips Again in the future
so that's looking good I'm going to pour
this into the blender
the lid on
and
liquify
I let this go for a couple of minutes I
don't think you can over blend it at
this point
um
the more that you can smooth out that
mixture the better it's going to be and
be very careful because it is hot look
how steamy that is
so I've got a fine fine mesh strainer
and I'm going to pour this through the
strainer
and I'm not going to mess with it with a
spoon and try to press it all out and
get every last little drop because I
don't want any of sort of the solids to
get through
I might shake it a little bit here and
there just to make sure I get get most
of it but I'm not really going to try to
press it out
because I don't want any gritty gritty
texture in my ice cream so I'm going to
let this go I'm going to let it filter
through
I'm going to let it cool down to room
temperature I'm going to stick it in the
fridge and cool it right down before I
move on to the next step because I don't
want this warm mixture going into the
next step which is whipped cream
see in a couple hours
okay so I got two cups
two cups of corn milk and for the recipe
I'm making today I only want one cup
so what I'm going to end up doing is
freezing one cup of it and then in in a
couple of months I can come back and
make this ice cream again
I've already got the fresh corn milk
ready to go so I've got two cups of
whipping cream here that's 35 whipping
cream and just like all the rest of our
no Churn ice creams we just move on from
this point so I'm going to whip this
cream
okay I think that cream is whipped
enough for now and I'm going to pour out
one cup of the corn milk
look how thick that is okay
there we go
that's really good
I might not freeze that I mean I might
make some cornbread with that okay
new plan
there's probably a cornbread recipe
coming shortly that uses that corn milk
so I've got a can of condensed milk here
get that open
and we just combine
the condensed milk the corn milk
and the whipped cream and mix it all
together
okay
ice cream everywhere
so at this point I'm just going to put a
lid on this and I'm going to stick it in
the freezer and uh three maybe four
hours depending on the temperature of
your freezer this will be ready to taste
hey Jules yay hey friends hey Glenn ice
cream
ice cream so this is
this is the reworked no Churn ice cream
um based on the corn ice cream that we
had in Oaxaca at the cooking glass oh
very good
um
that's really creamy a much much
smoother creamy texture
corn flavor not overpoweringly corn
flavor but there's there's a really nice
it's a very subtle sweet yeah taste to
it it is not it is not corn no but it's
also not you know chocolate with caramel
bits and yeah it's a refreshing ice
cream um
it's a little cold it was your bite just
a little too big Glenn
I'll just lay some footage over us
eating ice cream
[Laughter]
enjoy one yes
yes it is just as enjoyable the part I
missed though is the friends that we ate
our ice cream with yes sitting at a big
table with the people that we had made
this with enjoying a great conversation
in an outdoor setting and having a good
time that was that is what food is
friends are about are all about
Okay so
there will be a whole bunch more recipes
coming from this trip as I sort of work
through the recipes and I work through
the footage and I try to pull it all
together
um but maybe some point in the future
someday we'll see you on a Glen and
Friends trip somewhere and we'll cook
something together there we go thanks
for stopping by see you again soon