INGREDIENTS

INSTRUCTIONS

NOTE:  *cobs reserved and broken into 3-inch lengths  Combine corn and
1 cup half and half in a blender or food processor  and process in
short bursts to finely chop corn. Add corn mixture to  a saucepan along
with remaining cream, corn cobs and vanilla bean.  Bring to a simmer
over moderate heat.  While corn mixture is heating, beat together the
egg yolks, sugar,  honey, zest and chile in a bowl until well combined.
Remove and  discard cobs from corn-cream mixture and whisk mixture into
egg yolk  mixture in a slow steady stream. Remove vanilla bean, split
it and  scrape seeds into mixture. (Rinse vanilla bean and use to
flavor  sugar if desired!).  Return mixture to pan and cook custard
over low heat, stirring  constantly, until it just begins to thicken
(approximately 180  degrees). Be careful not to boil or eggs will
curdle. Strain through  a fine mesh sieve, chill and then freeze in an
ice cream freezer  according to manufacturer's directions.  Yield: 1
quart  Serve in chilled bowls with mint sprigs and Almond Lace Cookies,
if  desired.  Almond Lace Cookies: Preheat the oven to 350 degrees.
Lightly butter  and flour at least 2 baking sheets. Place sheets in
refrigerator for  at least 10    minutes.  In a large saute pan,
combine the remaining ingredients. Stir over  low heat with a wooden
spoon until the butter melts and the  ingredients are well mixed.
Remove from the heat.  Place heaping teaspoons of the batter, about 5
inches apart on the  prepared chilled sheets (the batter will spread
during baking). Bake  for 8 to 10 minutes or until evenly browned. Turn
sheets half way  through baking. Remove from the oven. Using a wide
spatula, remove  the cookies from the baking sheet and immediately
shape as desired,  into tightly rolled cigarettes, or allow to cool and
serve flat.  Yield: 16-20 cookies  Store in airtight containers for 2
days or in freezer for up to a  month. Recipe By     : COOKING RIGHT
SHOW #CR9737  Posted to EAT-L Digest 24 October 96  Date:    Fri, 25
Oct 1996 06:43:05 -0400  From:    Bill Spalding <billspa@ICANECT.NET>
NOTES : show: 10/2

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