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Corn & Honey Pastel Ice

ice cream, native

3 cup fresh corn kernels
1 tablespoon vegetable oil
1 cup water
1/3 cup honey

Place the corn and oil in a saucepan and cook over medium heat 4 minutes, stirring constantly to prevent the corn from browning. Transfer the corn to a blender and add the water and honey. Blend until very smooth. Return the mixture to the saucepan and bring it to a boil. Reduce the het and simmer, uncovered, stirring frequently, about 15 minutes, until it has a thick, porridgelike consistency. - Freeze for at least 6 hours or place in an ice cream maker and follow the manufacturer's directions. ****************************** Southwest Indians achieve pastel colors by using dried red or blue corn. You can use fresh white corn and add 2 tablespoons blue cornbeal to the saucepan for a blue ice, or a few fresh raspberries or strawberries for red. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott

Yield: 6 servings

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