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Summer in a bowl. Sweet corn and creamy goat’s milk yogurt make a delicious, grown-up treat. (But feel free to use any yogurt you like.)
Shuck and clean corn. Cut the kernels from the ears of corn, scraping the cobs to release milk.
In a blender, combine the corn kernels and 1/2 cup of milk and blend at medium speed for 2-3 minutes until mixture is smooth and creamy.
Combine the corn mixture, remaining milk, sugar, gelatin, and salt in a medium saucepan. Let stand 2 minutes, or until no dry sections remain in the gelatin.
Cook over low heat for 5 minutes or until the gelatin dissolves. Pour mixture through a mesh strainer to remove any remaining corn solids if you want a smoother frozen yogurt. Press down on solids with the back of a spoon to extract as much liquid as possible.
Cool to room temperature, then stir in vanilla extract, yogurt, and corn syrup. Pour into a bowl; cover and chill for at least 8 hours.
Pour into an ice cream machine and freeze according to manufacturer’s instructions.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!