ICE CREAM & CORN CAKES

CORN CAKES
Corn cakes are the perfect side dish to anything barbequed - these would be even better if you grilled the corn on the cob first, then removed it to use in the fritters...add a nice smoky flavour to them.

ingredients:
1⁄2 cup flour
3⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly cracked black pepper
1 large egg
1/3 cup milk
2 cups corn kernels
1⁄2 Vidalia onion, chopped finely
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh chives
2 tablespoons vegetable oil (for frying)

directions:
1. In a bowl, combine flour, salt, pepper, egg and milk until just combined. Fold in corn, onion, chives and parsley.
2. Heat about 1 1⁄2 - 2 tablespoons vegetable oil in large skillet on medium heat. Drop 1⁄4 cups of batter onto skillet (or more if you want bigger cakes). Flatten slightly with spatula and cook until browned, about 4 minutes per side.
3. Repeat with remaining batter, keeping cooked cakes warm in oven until served.


NYC super fudge chunk (ben & jerry's)
This is my all-time favourite flavour of ice cream...and now I am happy to say I can make it at home!

ingredients:
¼ cup coarsely chopped white chocolate chunks
¼ cup coarsely chopped semi-sweet chocolate chunks
¼ cup coarsely chopped pecans
¼ cup coarsely chopped walnuts
¼ cup halved chocolate covered almonds
4 ounces unsweetened chocolate
1 cup whole milk
2 large eggs
1 cup granulated sugar
1 cup heavy (whipping) cream
1 teaspoon vanilla
1/8 teaspoon salt

directions:
1. Combine the coarsely chopped chocolates, pecans, walnuts and chocolate covered almonds in a bowl. Cover and refrigerate.
2. Melt the unsweetened chocolate in the top of a double boiler over hot - not boiling - water. Once melted but still over the heat, whisk in the milk, a little at a time and stir constantly until smooth and completely incorporated. Remove from the heat and allow to cool.
3. Heat the cream over medium heat until simmering. Meanwhile, whisk the eggs in the bowl of an electric mixer until light and fluffy, 1 - 2 minutes. Whisk in the sugar, ¼ cup at a time and then continue whisking until completely blended, about 1 minute more.
4. Add the simmering cream while whisking the egg-sugar mixture (this will cook the eggs so be careful not to scramble them!)and then add the vanilla and salt. Continue to whisk until blended.
5. Pour the cooled chocolate mixture into the cream-egg mixture and blend. Cover and refrigerate for about 3 hours.
6. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
7. When the ice cream is almost hardened in the ice cream maker, fold in the chopped nuts and chocolate (if you add them too early they will only sink to the bottom). Transfer to a sealable container and freeze over night.